Tangy lemon-infused shortbread cookies, partially dipped in melted white chocolate. Perfect accompaniment to tea, coffee or milk! Here is an easy dessert recipe for White Chocolate-Dipped Lemon Cookies.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
1/4 cup lemon zest
1/2 teaspoon vanilla extract
2 cups white chocolate chips - divided use
1 teaspoon vegetable shortening
In a small mixing bowl, combine flour and salt; set aside.
In a larger bowl, beat together butter, sugar, lemon zest and vanilla extract until creamy. Gradually add flour mixture and beat until just combined. Stir in 1 cup white chocolate chips.
Divide dough evenly into 4 parts and shape each piece into an 8 x 1-inch diameter log. Wrap logs tightly in wax paper. Refrigerate for at least 1 hour or until firm.
Preheat oven to 350°F (175°C).
Cut shortbread logs into 16 slices, about 1/2-inch thick, using a serrated knife. Reshape edges of cookies if deformed during slicing. Place the cookies 2 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes or until edges are set. Cool for 2 minutes; transfer to wire racks to cool completely.
Meanwhile, place remaining 1 cup white chocolate chips and vegetable shortening in microwave-safe container and melt in microwave on MEDIUM-HIGH (70%) power for 1 minute; Stir until smooth and creamy. If necessary, microwave at additional 10- to 15-second intervals, stirring just until all chocolate chips are melted.
Dip top half of cookies into melted morsels, letting excess chocolate drip onto the bowl. Place dipped cookies on baking sheets. Refrigerate for 20 minutes or until set. Makes 5 dozen cookies.