Velvety Shortbread Cookies With Lemon And Chocolate

1. 1

   Preheat the oven to 300 degrees. Sift the dry ingredients together into a large bowl. Add butter and work it into the dry ingredients with your fingers until the mixture is like small crumbs. Add lemon zest and lemon juice and knead briefly into a ball.

2. 2

   Roll the ball into a cylinder, about 12 to 15 inches in length, (depending on how large you want your cookies,) and cut into circles. Set these on an ungreased cookie sheet. These won't spread much during cooking, so they don't need to be set too far apart.

3. 3

   Add the mini chocolate chips to the top of each cookie, pressing gently to secure them into the dough. Bake for 20-25 minutes.

* Per serving · 4 servings · Values may vary.

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