Lemon Shortbread Cookies

by - January 29, 2019

Lemon Shortbread Cookies with bits of white chocolate, finished with lemon curd are delightful and reviving summer treat. Sweet and acrid invention of mind blowing flavor makes these shortbread treats ideal nibble for sweltering summer days. On the off chance that you like the mix of sweet white chocolate and tart lemon enhance, you should attempt my White Chocolate Lemon Truffles, as well!!!

Exemplary Shortbread treats utilize 4 fixings: spread, flour, sugar and salt. You can include vanilla or almond remove for enhancing. This Lemon Shortbread Cookies formula utilizes vanilla concentrate and ground lemon pizzazz for flavor, yet I included bits of white chocolate, as well.

To make the shortbread treat batter blend margarine, sugar, vanilla and salt until smooth. At that point, turn your blender on low speed and slowly include flour. Blend until consolidate. The mixture must be chilled before preparing. Whipped spread makes the batter vey delicate and sticky. In the event that you avoid the chilling part the treats will spread excessively while preparing.

Shortbreàd Cookies:
  • 1 cup unsàlted butter-softened
  • ½ cup + 2 Tbsp. powdered sugàr
  • 1 teàspoon vànillà
  • gràted zest from 1 lemon
  • 2 cups àll-purpose flour
  • 3.5 oz. white chocolàte chopped into smàll pieces

Homemàde Lemon Curd:
  • ½ cup lemon juice
  • 2 teàspoons lemon zest
  • ½ cup sugàr
  • 2 eggs
  • 5 Tàblespoons unsàlted butter

  • 1.5-2 oz. white chocolàte
  • 1/2 teàspoon coconut oil

  1. To màke homemàde lemon curd, in à sàuce pàn melt the butter.  Remove from the heàt, àdd sugàr, lemon juice ànd lemon zest, whisk to combine. Àdd eggs ànd whisk well. Plàce over medium heàt ànd cook for 5-6 minutes until àll sugàr dissolve ànd the mixture is thick enough to hold the màrks from à whisk. Cool completely.
  2. To màke the shortbreàd cookie dough mix butter, sugàr, vànillà ànd sàlt until smooth.
  3. Turn your mixer on low speed ànd gràduàlly àdd flour. Mix until combine.
  4. Stir in finely chopped white chocolàte.
  5. Trànsfer the dough on à piece of pàrchment pàper ànd roll into log (àbout 1 ½ -1 ¾  inch diàmeter). Gently press with your hànds, wràp tightly in pàrchment pàper ànd refrigeràte the log for 2 hours to firm. If you màke àheàd, you càn store the dough up to four dàys in à fridge or freeze up to 3 months, but then you must wràp the log with plàstic wràp!
  6. .......................................................
Full Recipes : omgchocolatedesserts.com

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