Author Notes: This recipe's origins are from a shortbread recipe printed in the New York Times magazine in the early 1990's. I loved it so much and made it all the time as it is foolproof and outstanding. Recently, I changed it a little bit in order to please my chocolate loving family. It is one of those cookies that simply disappears in an instant due to its' velvety texture. The dough is easy to work with and the cookie makes a lovely gift at any time of year. —navahfrost
Makes: about 20-26, cookies depending on how small you want them.
cups all purpose flour
cup powdered sugar
zest of 2 lemons
juice of 1/2 lemon
cups mini chocolate chips
cup cool butter, cut into small pieces
- 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.
- 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.
- Add the mini chocolate chips to the top of each cookie, pressing gently to secure them into the dough. Bake for 20-25 minutes.