More Great Recipes: Christmas | Cookies | Dessert

Lemon Drop Shortbread cookies


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Serves | Prep Time | Cook Time

Ingredients

1 cup unsalted butter
¾ cup sugar
8 Lemon drops/Pastilles (crushed)
2 cups AP-Flour
1 tsp Vanilla

Lemon White ‘Chocolate’
12 oz White ‘Chocolate’ – don’t use morsels; use a good quality bar
¼ tsp Lemon oil (You cannot use extract it will seize the chocolate)


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.


Pairs Well With


Notes

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