This month I sent out three dozen white chocolate dipped lemon shortbread cookies for the Great Food Bloggers Cookie Swap 2014. I also got three dozen in return. I made my cookies and shipped them two weeks ago and this week I received mine. It was so exciting to get something in the mail for me. Usually, it’s for the kids, I rarely get anything addressed to me. (Poor Me)
Lemon Shortbread Cookies
This is my first year participating in a cookie swap. There are a lot of things you need to figure out before you ship cookies. Like will they get there in the same condition as they left? Well I think you do your best and I got some great tips from Julie and Lindsay, co-founders of this swap, and then you just pray for the best. I mean, they still are going to taste as good as if they are broken, then if they are in one piece.
Now picking a cookie that you want to send out that you hope will get there in one piece is another challenge. I chose Shortbread cookies since they are denser, and I think they are delicious. I added lemon to give them more flavor and then I thought I should dip them in white chocolate. I tried them two ways. One with a drizzle on top and then some that were dipped. I loved the OXO 4 Piece Decorating Set that I used and it was super easy.
White Chocolate Dipped Lemon Cookie Recipe
White Chocolate Dipped Lemon Shortbread Cookies
- 2 1/4 cups all-purpose flour , spooned and leveled
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest , plus 2 teaspoons lemon juice
- White Chocolate
- In a medium bowl, whisk together the flour and salt.
- Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.
- On a piece of parchment, press the dough together firmly to form into a disc, Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
- Heat oven to 350° F. Roll out dough to 1/4" and use cookie cutter of your choice.
- Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Carefully heat the white chocolate using the tempering method and either dip or drizzle and place on waxed paper. Then refrigerate until chocolate is dry. Store the cookies in an airtight container at room temperature for up to 7 days.
The day before I made the cookies, I went to Joann’s and picked out some cute boxes. I actually bought two sizes because I wanted just enough room to place the cookies in but no more. I didn’t want them bouncing around. I also bought some cute matching twine. I printed off the labels from Love and Olive Oil. Then I placed it on the box and shipped them off.
I did realize that my pictures of the dipped cookies didn’t turn out as well as the ones I drizzled so I wasn’t able to add them here. I used Guittard White Chocolate so they were really good and had more white chocolate on them. I bought a huge bag and need to figure out how to use all this white chocolate now. I guess I’ll be making a lot more cookies this year.
This cookie swap was a lot of fun and it was for a good cause, Cookies for Kids with Cancer. I highly encourage you to get involved next year, you just have to have a blog. But there are others you can find online I am sure.
Have you participated in a cookie swap?
If you like these cookies try some from this post also.
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