Serve this crisp, light cookie with sorbet or ice cream.
- Portion size 50 servings
- Credits : Holiday Best: 2005
White Chocolate Lemon Filling:
Line rimless baking sheets with parchment paper or grease; set aside.
In food processor, pulse sugar with lemon rind until pale yellow. Transfer 1 cup (250 mL) to large bowl; reserve remainder in sealed plastic bag. Beat butter into lemon sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture; stir just until combined. Divide in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured surface, roll out each disc to 1/4-inch (1 cm) thickness. Using 1-3/4-inch (4.5 cm) and 1-1/4-inch (3 cm) oval (or desired shape) cookie cutters, cut out equal number of cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on
Press remaining lemon sugar through small sieve onto cookies. Bake in centre of 350?F (180?C) oven until pale golden, 8 to 10 minutes. Transfer to rack and let cool.
White Chocolate Lemon Filling: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; stir in lemon juice until smooth (use within 20 minutes before filling stiffens). Spread over bottom of each small cookie; place, icing side down, on top of large cookie. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 49 mg
- Protein 1 g
- Calories 59.0
- Total fat 2 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0