Lemon And White Chocolate Shortbread Cookies Food

LEMON AND WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• In a bowl, add the butter and sugar, and mix well with a hand mixer until you get a smooth paste.
• Add the lemon extract, lemon zest and lemon juice, then the flour, and use your hands now to bring the ingredients together into a dough.
• Cover the bowl with clingfilm, and refrigerate for 30 minutes.
• Transfer the dough to the work surface, and use a rolling pin to roll it to about half a cm or 1/4 inch thickness.
• Use a round cookie cutter or a glass to cut out rounds, depending on the size of your cutter you should get about 10-15 cookies.
• Transfer the cookies to a large baking tray lined with non-stick paper, and bake in the preheated oven at 170 degrees Celsius (350 Fahrenheit) for about 12-15 minutes, making sure the tray goes onto the middle rack of the oven.
• The cookies are ready when they are firm to touch, but still a pale yellow , do not let them brown ( a little tinge on the edges is fine).
• Remove from the oven and leave them to cool down completely.
• To melt the chocolate, cut it into small pieces, and add to a bowl set over a pot of simmering water.
• When the cookies have cooled down, dip them into the melted chocolate - either all the way through or just half like I did, and leave to cool until the chocolate is set.

WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
• Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
• Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.