There was a time when we would go all out and bring elaborate meals, but we have found that simplicity is best for a successful and peaceful picnic. A couple of loaves of French bread, a few good cheeses, olives and prosciutto and we are all set.  Food you can eat with a minimum of utensils. Less to carry and less to clean! I used to go all out on desserts as well, but we have learned (after arriving with pies which somehow turned upside down…) that a good picnic should be effortlessness.  So now I bring cookies which hold up very well during travel such as the lemon shortbread featured below.  The buttery lemon flavor of these cookies has made them a favorite for years.

In a bowl stir the butter with a firm spatula until smooth and free of butter lumps.

After measuring the powdered sugar, sift and stir in the butter

Zest the lemon using a Microplane zester or box grater. Avoid any white bitter pith. Add salt and vanilla.

Add the flour all at once and stir until combined.

Roll the dough into two cylinders 9 inches long. If the dough is too soft, refrigerate for 15-30 minutes. After shaping place the cylinders in the freezer for 30 minutes.

Using your fingers or a pastry brush, make the cylinders slightly wet and roll into granulated sugar.

Cut the cylinders into ½ inch intervals.

Place flat on a cookie sheet lined with parchment paper or lightly buttered. Bake in a 350°F oven until very light golden, about 20 minutes. For best texture and flavor the cookies need to be completely cold before consuming.