Lemon Drop Shortbread cookies
  • 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)
  1. Cream butter and sugar until light & fluffy
  2. Add Vanilla and mix till combined
  3. Add flour and knead by hand (dough will be slightly sticky)
  4. Knead in crushed lemon drops
  5. 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.
  6. If refrigerating - Roll on floured board and cut with a round cutter;
  7. Bake in a preheated 300 degree oven for 25 minutes on parchment lined baking sheet.
  8. Let cool on a rack then dip in Lemon White 'Chocolate'
  9. 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.
  10. Dip one end of each cookie in mixture, drain and lay on wax or parchment paper.