Lemon, Ginger, & Thyme Shortbread Cookies Dipped in Chocolate
Please note the refrigeration time. Makes 20-22 cookies total. I had to adjust the cooking temperature. The original recipe calls for a preheated oven to 325° F but I had to increase the temp; especially for my second log/batch of dough that was in the fridge overnight.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 20 -22 cookies
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh thyme chopped (leaves only)
- 1 cup unsalted butter at room temp
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 1/2 or 1 teaspoon ground ginger depends on how much ginger you want
- 1 egg
- 2 tablespoons lemon juice
- milk for brushing onto the cookies
- 4 to 6 ounces good quality bittersweet chocolate chopped
In a mixing bowl, sift together the flour, baking powder and salt. Stir in chopped thyme and set aside.
Using a stand mixer fitted with the paddle attachment, cream together the (room temp) butter, sugar, lemon zest and ground ginger until well combined. Stir in the egg and lemon juice. Slowly add in the dry ingredients and mix until the dough comes together.
On a clean, flat surface, divide the dough in half and shape into logs. Wrap with plastic wrap and refrigerate for at least 2 hours.
When ready to bake, preheat your oven to 340° F
Unwrap dough and slice the cookie log and place the cookie dough slices on a parchment paper-lined baking sheet. Lightly brush the cookies with milk and bake for about 12-15 minutes, or just until the edges turn golden.
While the cookies are cooling, microwave the chopped chocolate in 30-second increments, stirring after each 30-second increment, until melted. Dip half of each COOLED cookie into the chocolate; and transfer back to the parchment-lined baking sheet. Chill until set, for about 10 minutes.