Lemon White Chocolate Shortbread
Shortbread is one of those things everyone should know how to make. It's crispy, buttery texture makes it the perfect cookie or crust for so many desserts. This is a really good basic recipe with a twist. Lemon zest in the cookie and in the white chocolate topping make it really special.These are great cookies for an exchange or even a picnic. Not only are they delicious, they are super easy to make.
1/2 pound butter (2 sticks) softened
1/2 cup sugar
2 teaspoons lemon juice
2 cups flour
1/2 teaspoon of salt
1/2 teaspoon baking powder
White Chocolate Glaze
6 oz White chocolate chips
zest of one lemon
Make sure the butter is super squishy and room temperature before you start. Combine the butter, sugar, and lemon juice until it's really well combined.
Add the flour, baking powder, and salt. Stir only until it's combined. If you continue the stirring game it won't be as tender.
Form the dough into tablespoons and place them on a greased cookie sheet. I like to press the dough to flatten it a little for even baking.
Bake these at 350 degrees for about 15 to 20 minutes or just until the edges are lightly browned.
Let these little beauties cool off before putting the glaze on them. Even if you are a tough cookie, it will be difficult to keep the chocolate on the shortbread.
Place the chocolate chips into a a container that is deep but narrow. This will help give you a really good pool of chocolate to do some dunking in. A very small coffee mug works well for me but you can use whatever works best for you.
Microwave the chocolate chips in 20 to 30 second intervals. After each 3o seconds, stir well. Stop heating the chips once they are melted but not completely smooth. Once the chocolate is melted, add in the zest.
Take the cooled cookies and dip one half in the chocolate mixture to create a thin layer. If your chocolate cools too much you can add some milk and reheat it if you need. Let the chocolate cool before storing in an airtight container.