Over the holidays I made several batches of lemon shortbread. It all disappeared in no time flat, it’s just so addictive. Last week I had to have more lemon shortbread but this time I added in some Green & Black’s White Chocolate. I didn’t think it was possible but the lemon shortbread became even more addictive!
Since Valentine’s Day is just around the corner I used the heart shaped cookie cutter and really hearts are always just right for sweet treats.
To wind up the week long celebration of my 40th birthday, I have one last giveaway for you. Any guesses? Would you be interested in chocolate? A cookbook? Both? You are in luck! I have a copy of the Ultimate Chocolate Recipes Cookbook and 3 assorted Green & Black’s Chocolate Bars to give to one luck reader!
- Leave a comment on this post.
For Bonus entries:
- Follow Miss in the Kitchen on facebook, twitter, Pinterest….leave a comment for each.
- Follow Green & Black’s on facebook, twitter,….leave a comment for each.
Open to US residents. Entries will be received through January 30, 2013.
Be sure to watch for these upcoming events from Green & Black’s:
- Share the Love Twitter Chat, Wednesday, February 13 from 7-8PM ET on Valentine’s Baked Goodies Treats
- The week of 2/18/13 – 2/22/13 Green & Black’s Twitter Sweepstakes with the theme “Share the Love”
White Chocolate-Lemon Shortbread
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 2 1/4 cups all purpose flour
- 1 3.5 oz bar Green & Black’s White Chocolate, finely chopped
- 1 cup softened butter
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon zest
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.
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.
More recipes with Green & Black’s Chocolate:
Disclosure: I received product from Mondelez International for recipe development and they are sponsoring the giveaway. All opinions are my own. There are no affiliate links in this post, just links for your convenience.