Chocolate Dipped Lemon Shortbread Cookies

I have been holding off from sharing this recipe for quite a while now. I am not exactly sure why. Well, one of the reasons could be that these are so sinfully good that they fly off my kitchen counter before I could even manage to take photos of them, let alone sit and write about them. Even in the last 2 weeks I have baked them with the kiddos three times. First for the neighbors, then for the delivery guys and then for no reason at all other than that we wanted to munch on some.

They really are that good! Crumbly because of the generous helping of butter, as it should be. Refreshing because of the intoxicating citrus flavor and the bitter sweet chocolate just makes it rich and satisfying. And may I also add, the use of sour cream in melted chocolate is a sheer genius that “yours truly” created. Not playing my own trumpet, but it is (a little bit)! 

Although for me the best part was that it was super easy  to make and also fun, so the kid enjoyed making them over and over. Good quality time spend with the kiddos over holidays, getting dirty playing around in the kitchen! Still on our schedule to make one last batch with them, right after I am done writing this. As we enjoy these last couple days of holidays and before the party is officially over and its time to get back to school and work. Arrghh!!

But lest not worry as we will still find company in these comforting shortbread cookies. To be dunked in our milk or pair with tea before we rush out the door next week. To be discovered in their lunch boxes to put a smile on their faces during lunch breaks. And to be stolen out of the tin canisters by the little thieves in our household. So I guess there is still hope for us in 2018 and these cookies are a proof!

Ingredients: (Shortbread recipe loosely adapted from HERE)

6oz (1 1/2 cups) butter (softened)

3/4 cup granulated sugar

2 cups all purpose flour

1/2 teaspoon lemon extract

zest of 1 lemon (approx. 1 tablespoon)

1 1/2 cup bittersweet chocolate chip cookies

1 tablespoon sour cream

Method:

In a large mixing bowl, using the paddle attachment of a stand or hand held mixer, cream together butter and sugar. Once light, add lemon extract, lemon zest.

Turning the mixer speed to low, add flour in small portions until everything is incorporated well together. Take the dough out of the bowl. Divide into two equal parts and flatten into disks. Cover with plastic wrap. Let it chill in the refrigerator for a min. of 30 minutes.

Preheat the oven to 350deg. F or 180deg. C.

Roll the disks to 1/4 inch thickness. Using cookie cutter, cut the dough into shapes of your choice. Line on a baking sheet, lined with parchment paper. Bake for 10 mins or until the sides begin to turn golden. Pull out of the oven. Allow it to cool.

In a double boiler, melt the chocolate chips. Stir in sour cream. Mix well. Transfer into a deep bowl, with mouth wide enough to be able to dip the cookie. Dip half of each cookie in the melted chocolate. Place finished cookies on a baking sheet lined with parchment paper. Let the chocolate harden before storing the cookies. Can speed up the process by placing the cookies in the refrigerator for 10 minutes.