Lemon Zest Shortbread Cookies with Dark Chocolate Drizzle

A holiday treat!



  1. Make shortbread, mixing in lemon zest while kneading, and lemon juice at end (warning, it will be sticky)
  2. Roll into ~1/4in thick sheet, and cut into your desired shape. We usually do rectangles, with fork-poked holes.
  3. Bake at 375 for 10-14 minutes, checking periodically for browning.
  4. Allow to fully cool, on aluminum foil or wire rack.
  5. Heat up chocolate on a double boiler. It's nicer to shave or chop the chocolate, as that will help the chocolate melt initially much nicer and smoother. Be careful to keep the heat on low.
  6. Drizzle with dark chocolate, allow to fully cool!

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