Lemon Drop Shortbread cookies
Why I Love This Recipe
Ingredients You'll Need
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
Roll on floured board and cut with a round cutter;
or wrap in wax paper and roll into a cylinder, place in the freezer for 1 hour and slice into ½ inch rounds;
or press into a shortbread mold.
Bake at 300 for 25 minutes on parchment.
Dip in Lemon White 'Chocolate'
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)
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.