Delicious Christmas - Chocolate Lemon Shortbread


  • 1-1/2 cups butter
  • 1/4 cup granulated sugar
  • 1/4 cup confectioner's sugar (icing sugar or powdered sugar)
  • 1 large egg
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2-1/4 cups all-purpose flour
  • 6 ounces bittersweet chocolate

Cooking Instructions :
  • Beat butter with sugars and egg until light and fluffy.
  • Beat in lemon zest and juice. Gently stir in flour until combined.
  • Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours.
  • Lightly grease baking sheets or line them with parchment paper.
  • Pre-heat oven to 350 F. On a lightly floured board, roll out dough to 1/4-inch thickness.
  • Cut into 2-1/2" x 1" rectangles. Bake 10 to 12 minutes or until edges just start to turn golden.
  • Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
  • Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling)
  • water.
  • Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies b y scraping it along the rim of a bowl.
  • Place cookies on waxed paper to cool until chocolate sets.
Note: Makes about 36

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