More Great Recipes: Christmas | Cookies | Dessert

Lemon Drop Shortbread cookies

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Member since 2007

Serves | Prep Time | Cook Time


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.

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