LEMON DROP SHORTBREAD COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation 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)

Directions

  • 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.

Notes

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