Monday, October 8, 2012

Lemon White Chocolate Shortbread

Does anyone else think of White Chicks when they hear "white chocolate" in a recipe? No, that's just me? Cool. If you don't understand that, good for you, just move on to this indulgent recipe. You know it's going to be good when it starts out with two sticks of butter. 
I've written about my love for shortbread before. And this recipe is no exception. It's the same buttery/sugary goodness with a hint of lemon and bits of white chocolate.

Lemon White Chocolate Shortbread

  • 1 cup butter, softened
  • 3/4 cup confectioners sugar
  • 2 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups all-purpose flour
  • 1 cup of white chocolate chips (mini if possible)
To begin, cream butter and lemon zest until smooth. Then add the vanilla and icing sugar and continue to mix. Finally, add flour and salt and beat gently. The dough will start to come together but be crumbly, which is what we want. Stir in the chocolate chips. 

Now, dump the dough onto the counter, being careful not to dump the crumbs on the floor so you don't have to sweep when you're done. Knead the dough together just until formed. Wrap the dough in saran wrap and keep in fridge for an hour.

After dough has been chilled, preheat oven to 350 degrees. Take dough out and flatten onto counter. If you're using a rolling pin coat it in flour so dough doesn't stick too much. Use a cookie cutter to cut out cookies and repeat process with left over dough. 

Bake for 20 minutes or until golden on top. Cool on tray. If you're feeling motivated dust with confectioners sugar once cool.


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