Recipes

Cream butter and sugar until light & fluffy

Add Vanilla and mix till combined

Add flour and knead by hand (dough will be slightly sticky)

Knead in crushed lemon drops

Refrigerate dough for 2 hours; or wrap in parchment and roll into a cylinder, place in the freezer for 1 hour then slice into ½ inch rounds.

If refrigerating - Roll on floured board and cut with a round cutter;

Bake in a preheated 300 degree oven for 25 minutes on parchment lined baking sheet.

Let cool on a rack then dip in Lemon White 'Chocolate'

Melt white chocolate to 86 degrees ONLY over barely simmering water, if you heat it any higher it will un-temper and not set properly.

Dip one end of each cookie in mixture, drain and lay on wax or parchment paper.