White Chocolate-Lemon Shortbread
I made these over the holidays & they didn’t last very long. I had to have more, so I made them again, but this time with white chocolate and they were even better than before.
If you like recipes like this one, you may also like Best Ever Sugar Cookies or Lemon Pound Cake.
White Chocolate-Lemon Shortbread ~ Divine Holiday Dessert Shortbread
These are probably one of my favorites to add to any holiday get together, they’re so simple and delicious you and your guests will keep going back to grab another!
Ingredients Needed:
for shortbread:
- sugar
- lemon zest
- all purpose flour
- bar Green & Black’s White Chocolate, finely chopped
- softened butter
for glaze:
- powdered sugar
- fresh lemon juice
- zest
How To Make:
Preheat oven to 300°F.
Add sugar to a large mixer bowl.
Add lemon zest and using your fingers, rub lemon zest into sugar until it is well distributed.
Add flour and white chocolate and mix together on low speed with electric mixer about 30 seconds.
Add butter and mix at low speed until all combined.
Turn mixer up to medium and mix until dough comes together.
Pour onto a lightly floured surface and knead together into a disc shape.
Roll dough with a rolling pin to about 1/2 inch thickness.
Use a cookie or biscuit cutter to cut into desired shapes.
Place on a lined baking sheet.
Bake for 20-22 minutes or until very lightly browned.
Remove to a wire rack to cool.
For glaze:
In a small bowl add powdered sugar, lemon juice and lemon zest.
Whisk together until smooth.
Spread glaze over cookies when they are cool.
Return to wire rack for glaze to set up.
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White Chocolate-Lemon Shortbread
Ingredients
for shortbread:
- ½ cup sugar
- 1 tablespoon lemon zest
- 2 ¼ cups all purpose flour
- 1 3.5 oz bar Green & Black's White Chocolate finely chopped
- 1 cup softened butter
for glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon zest
Instructions
- Preheat oven to 300°F.
- Add sugar to a large mixer bowl.
- Add lemon zest and using your fingers, rub lemon zest into sugar until it is well distributed.
- Add flour and white chocolate and mix together on low speed with electric mixer about 30 seconds.
- Add butter and mix at low speed until all combined.
- Turn mixer up to medium and mix until dough comes together.
- Pour onto a lightly floured surface and knead together into a disc shape.
- Roll dough with a rolling pin to about ½ inch thickness.
- Use a cookie or biscuit cutter to cut into desired shapes.
- Place on a lined baking sheet.
- Bake for 20-22 minutes or until very lightly browned.
- Remove to a wire rack to cool.
- For glaze: In a small bowl add powdered sugar, lemon juice and lemon zest. Whisk together until smooth.
- Spread glaze over cookies when they are cool.
- Return to wire rack for glaze to set up.