Lemon And White Chocolate Shortbread Cookies Recipes

LEMON AND WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• In a bowl, add the butter and sugar, and mix well with a hand mixer until you get a smooth paste.
• Add the lemon extract, lemon zest and lemon juice, then the flour, and use your hands now to bring the ingredients together into a dough.
• Cover the bowl with clingfilm, and refrigerate for 30 minutes.
• Transfer the dough to the work surface, and use a rolling pin to roll it to about half a cm or 1/4 inch thickness.
• Use a round cookie cutter or a glass to cut out rounds, depending on the size of your cutter you should get about 10-15 cookies.
• Transfer the cookies to a large baking tray lined with non-stick paper, and bake in the preheated oven at 170 degrees Celsius (350 Fahrenheit) for about 12-15 minutes, making sure the tray goes onto the middle rack of the oven.
• The cookies are ready when they are firm to touch, but still a pale yellow , do not let them brown ( a little tinge on the edges is fine).
• Remove from the oven and leave them to cool down completely.
• To melt the chocolate, cut it into small pieces, and add to a bowl set over a pot of simmering water.
• When the cookies have cooled down, dip them into the melted chocolate - either all the way through or just half like I did, and leave to cool until the chocolate is set.

LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.