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Lemon Butter Cookies with White Chocolate Glaze

Makes about 60 cookies or so - but really tiny ones.

Ingredients:

  • 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
  • Glaze:
  • 6-8 ounces quality white chocolate, melted
  • 1/2- 1 teaspoon lemon extract oil

Instructions:

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.

Cool well.

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.

Comments:

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.

Submitted By:

Marcy Goldman