![]() And so these chocolate dipped shortbread beauties came to be born! Whilst my children would happily munch their way through all the chocolate were I to let them, I do like to also encourage some creativity with finding other ways to enjoy it. With Easter having just been, I’m sure we aren’t the only family to find themselves left with plenty of chocolate from Easter eggs and goodies. And I find including chocolate when baking with kids is ALWAYS a winner. (Disclaimer: I have never had this problem, I’ve no idea what it’s like! Chocolate is always welcome in our home). Freeze in an airtight container up to 4 – 6 weeks.Making chocolate dipped shortbread is a fun way to use up chocolate if you have a lot at home. Store them at room temperature for up to 1 week. I like to at least measure out the first slice to get an idea of the right thickness when cutting. Cookies will still spread some even after chilling, so if not chilled at all you might end up with wafers. Don’t skip the chilling time or cookies will spread way too much.Be careful not to get any of the white lemon pith when zesting, rotate the lemon as you zest and use light pressure – otherwise cookies could be bitter.Use a zester to zest the lemon NOT a cheese grater.Never use margarine or shortening in shortbread. Let set then store in an airtight container at room temperature.Sprinkle with chopped pistachios before is starts to set. Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper.Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth.Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.Repeat process with remaining dough, adding slices to a clean, cool baking sheet. Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 – 16 minutes.Remove dough from refrigerator and slice log into 1/3-inch thick slices.Preheat oven to 350 degrees during last 15 minutes of chilling.Wrap in parchment or plastic wrap and chill 2 hours or until firm.Shape into a 10-inch log on a lightly floured surface.Scoop dough out and compress dough with your hands (so they’re aren’t any holes in the middle).Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).Mix in lemon juice and vanilla extract.In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.Plus lemons are in season right now so what better time to make these delicious lemony cookies? Most holiday cookie trays consist of classics like peanut butter blossoms, chocolate crinkle cookies, gingerbread cookies, peppermint cookies and sugar cookies but I’m thinking lemon cookies definitely deserve a place there. Talk about perfect flavor pairing for cookies! Tangy zippy lemon with sweet vanilla white chocolate to balance it out.Įveryone who tasted these loved them and of course I was totally smitten! It was one of those treats that was hard to photograph without sneaking bite after bite. Shortbread Cookies with Lemon and White Chocolate! A fun change from all the classic holiday cookies! These are sure to impress yet they’re actually really easy to make! ![]() Classic buttery shortbread cookies with an upgrade of bright fresh lemon flavor, sweet white chocolate and crisp pistachios.
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