Chocolate Lemon Shortbread

1-1/2 cups butter
1/4 cup granulated sugar
1/4 cup confectioner's sugar (icing sugar or powdered sugar)
1 large egg
zest of 1 lemon
2 tablespoons fresh lemon juice
2-1/4 cups all-purpose flour
6 ounces bittersweet chocolate

Beat butter with sugars and egg until light and fluffy. Beat in lemon zest and juice. Gently stir in flour until combined. Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours. Lightly grease baking sheets or line them with parchment paper. Pre-heat oven to 350 F. On a lightly floured board, roll out dough to 1/4-inch thickness. Cut into 2-1/2" x 1" rectangles. Bake 10 to 12 minutes or until edges just start to turn golden. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely. Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling) water. Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies by scraping it along the rim of a bowl. Place cookies on waxed paper to cool until chocolate sets.

Note: Translated from the French from "Cuisine des fêtes" magazine.

Servings: 36

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