Chocolate-Filled Lemon Shortbread Cookies
The chocolate cream used to fill these cookies also makes a great frosting.
- 1/2 cup heavy cream
- 1 1/3 cups semi-sweet chocolate chips
- 40 Lemon Shortbread Cookies
In a small saucepan, warm cream over medium-high heat until tiny bubbles form around edge of the pan. Remove from heat, add chocolate chips, and stir until melted and smooth. Scrape the chocolate cream into a medium bowl, cover, and refrigerate until thickened, about 1 hour.
Using an electric mixer, beat chocolate cream until fluffy. Spread about 1 tablespoon over each of 20 cookies. Sandwich with another cookie.
Prep time: 10 mins Cook time: 1 mins Total time: 1 hour 20 mins Yield: about 20