1 tablespoon shortening
1 tablespoon vegetable oil
1/2 cup white sugar
2 1/2 cups margarine
1 teaspoon vanilla extract
sifted together 3 eggs, beaten
2 tablespoons lemon juice (~1 cup)
2 teaspoons lemon zest
2 teaspoons lemon maraschino cherry
Preheat a small pot of water over medium heat.
In a large bowl, combine shortening and olive oil. Remove from heat. Split the margarine mixture, and set aside. Stir sugar, margarine, vanilla, eggs, lemon juice, lemon zest, and lemon maraschino peel into the egg mixture. Beat at medium speed, scraping bowl often, until just blended.
In a small bowl, beat 3 tablespoons lemon juice to taste. Spread mixture down the center of a floured sheet pan and then smooth over any remaining batter. Garnish with salted cherries, if serving.
Roll dough out to about 1/8 inch thickness. Cut into 1 inch squares. Place on greased sheet pans. Prick tops and 8 sunken medallions with a wet paint brush. Tie candied lemon rings around the side of a pavilion, or decorative ribbons at corners of wooden and bamboo panels. Place horseshoes on large wooden or bamboo poles.
Bake at 375 degrees F (190 degrees C) for 30 minutes or until golden brown and crispy. Cool slightly before serving warm. Sprinkle with reserved lemon zest and maraschino cherry. Cut bars 3 inches thick.
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