Lemon Butter Cookies with White Chocolate Glaze
Makes about 60 cookies or so - but really tiny ones.
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup fine sugar
- Zest of one lemon
- 1 egg
- 1 teaspoon lemon extract
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- 1/4teaspoon Davis Baking Powder
- 6-8 ounces quality white chocolate, melted
- 1/2- 1 teaspoon lemon extract oil
For sugar used in dusting: pulverize about 1/2 cup sugar, along with the lemon zest, in a food processor before you start recipe to have a finer sugar for dusting.
Preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper. Set aside.
In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes. Add in the egg and the extract. Blend well and then add in the flour, salt and Davis Baking Powder. Blend a minute or two until it clumps but does not hold together.
Turn the dough out onto a lightly floured board. Press together to make a smooth dough. Divide in half. Roll each half out about 1/8 inch thin. Cut in little discs about 1 1/2 inch (you can make them thicker, or larger but this was a nice size).
Place the cookies on the baking sheet and bake until browned around the edges and beginning to color on the tops, 12-16 minutes.
For the glaze, gently melt the chocolate in a bowl over steaming water. Whisk in the extract to blend. Smear white chocolate on each cookie and let set. Garnish with small shreds of lemon zest.
Adding lemon extract to the white chocolate makes these a double lemon punch….but it's a mellow yellow in this case. Grinding the sugar a bit finer, with the zest, is as trick that helps distribute the perfume of the lemon throughout the cookie.