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Chocolate Lemon Shortbread

Chocolate Lemon Shortbread Recipe

Makes about 36


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


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
about 2 hours.
Lightly grease baking sheets or line them with parchment paper.
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.
to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

chocolate into small chunks and place in the top of a double boiler over hot
(not boiling)
Dip one end of the cookies in the melted chocolate. Scrape the excess
chocolate off
the bottom of the cookies by scraping it along the rim of a bowl.
Place cookies
on waxed
paper to cool until chocolate sets.
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