White Chocolate dipped Lemon Shortbread Cookie recipe

My dad has been begging me to make these at the bakery for weeks! I finally gave in today.

It is a super simple recipe. They always come out quite well.

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White Chocolate dipped Lemon Shortbread Cookies

1# butter, Softened

1 cup Powdered sugar (cookies may need a little more depending on the tartness of the lemon)

1/2 cup Corn Starch

4 Cups flour (may need a little more depending on the amount of juice in the lemon)

Juice and zest of 1 whole lemon

1 package Wiltons white or yellow candy melts

Preheat oven to 350. Add all ingredients together and mix until dough forms. Dough should be soft to the touch but not sticky. Add more sugar if dough sticks to your hand.  Taste dough to make sure there is enough sweetness. Roll dough to 1/4 inch thickness and cut desired shape.  *This recipe should make 3 dozen 3×3 inch cookies* Bake until brown on bottom and edges. Approx 9 minutes. When cookies are cooled, dip the bottoms in the chocolate. set back down until set. Make sure to set it on Parchment paper or wax paper so that it doesn’t stick.

If you try these, let me know what you think! They are a big hit around these parts. 🙂

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