Lemon Drop Cookies

Lemon Zest Shortbread Cookies

1. Add sugar and lemon zest into a small bowl. Mix and press lemon zest into the sugar.
2. In a large bowl or the bowl of your mixer add your butter and beat on medium high until butter is creamy.
3. Add sugar mixture to the butter and mix on medium high until well combined.
4. Scrape down the bowl and add your egg yolk, salt, and lemon juice. Mix until just combined.
5. Add 1 cup of your flour into the wet batter and mix on low until your dough begins to come together. The dough will have a wet consistency at this stage.
6. Gradually add the remaining ¼ Cup and continue mixing until your dough forms into a large ball.
7. Once your dough is ready, measure your dough into 12 equal sized cookie dough balls on to your lined baking sheet.
8. Preheat your oven to 300 and move your dough to the fridge for at least 20 minutes or up to 2 days well covered.
9. Bake your cookies for 20-25 minutes until the bottoms turn golden brown.
10. Remove from the oven and allow cookies to rest on the baking sheet for 5-10 minutes, then transfer to a cooling rack.
11. Allow the cookies to cool completely before beginning your white chocolate coating.

White Chocolate Lemon Coating

1. Melt down your white chocolate wafers using a chocolate melter, glass bowl in your microwave, or a double boiler.
2. Add your coconut oil and mix well.
3. Slowly add in your lemon extract mixing between each ¼ teaspoon.
4. Once everything is well combined you can dip the bottoms of your cookies into the white chocolate and move to a clean sheet of parchment to set.
5. Once all of your cookies are dipped move them to the fridge for 10-15 minutes to allow the white chocolate to set completely.
6. Now your cookies are ready to enjoy! Keep your cookies in an airtight container for up to 2 weeks.