Lemon Cardamom Shortbread with White Chocolate

IMG_2181_resizeHere’s another Christmas cookie recipe, as promised. My mom only asks for one thing from me at Christmas, and that’s a batch of shortbread cookies. Since shortbread is my yearly baking gift to her, I try to put a creative twist on my basic recipe, to keep things tantalizing.

This year I’ve added lemon zest and a generous amount of cardamom to the dough and decorated them with a dip of white chocolate. (She does not like what I call “real” chocolate, and while this makes me question my parentage, as a loving daughter I must honour her puzzling taste buds. )

Wow, did these cookies ever give off a lovely lemony aroma when they came out of the oven!  If you are a big fan of lemon-flavoured treats, I would even try doubling the amount of zest. I think I’ll try that myself next time.

And don’t worry, I haven’t ruined the surprise! Mom doesn’t read my blog, but she has mastered texting this year and actually has a rather hilarious emoji addiction, so no complaints. ;-)

I’m in so much trouble is she ever reads this…


Tomorrow I’ll be posting my last recipe of the year!


Thanks so much for stopping by,

A :-)


Mom’s Lemon Cardamom Shortbread with White Chocolate

Makes about 40 cookies


-1 cup butter, cubed

-3 Tbsp cornstarch

-1/2 cup icing sugar

-1 3/4 cups all-purpose flour

-zest of one organic lemon

-2 tsp ground cardamom


-white chocolate chips

-red sprinkles



1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

2. Using a stand mixer, beat butter until fluffy. (A couple of minutes.)

3. Lower the speed of the mixer, and add the cornstarch, one tablespoon at a time. Add the icing sugar 1/4 cup at a time. Add the flour 1/4 cup at a time. Mix until the dough comes together.

4. Line the counter with plastic wrap or parchment. Place the ball of dough onto the plastic wrap and mold into a slender log. You can divide the dough in two and make two logs, if you prefer. Place in the fridge to chill for 1 hour.

5. Slice 1/4 inch thick discs and place onto baking sheet.

6. Bake for 25 to 30 minutes, or until the edges and bottoms of the cookies are golden.

7. Let cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely.

8. Using a double boiler, melt white chocolate. Dip half of each cookie into the white chocolate and place on parchment. Decorate with sprinkles and leave to set. Enjoy!

20 thoughts on “Lemon Cardamom Shortbread with White Chocolate

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    1. Ha ha, isn’t it hilarious? And super cute. I have to say, one of my new favourite things is texting my mom. She actually takes quite a bit of time searching the perfect emojis for each message. Adorkable! ;-) Thanks for stopping by!

    1. Thanks, Claire! It was like a warm, lemony gust, mmm. I kept wanting to open and shut the oven door but then I cookies wouldn’t have turned out so well, ha ha. ;-) Great to see you here!

  1. Those look delicious! I wish I could sample one without the effort of actually baking them :) I’m sure your mom will love them. (Though I have to say, real chocolate is better than the white stuff, haha)

    1. Thank you, Janna! I wish I could send you some in the mail. Mom liked them in the end, so woohoo! But I agree with you, I’m a fan of the real stuff too, ha ha. :-)

  2. Another one I must try! We’re big fans of lemon around here and I personally love nearly anything with a spice kick–it’s so comforting! Adding to my recipes now!

    1. Thanks so much, Kas! Woohoo! Since you’re a big fan of lemon, it might be a good idea to double the amount of zest. I’m going to try that myself next time. Always so great to see you here! :-)

    1. Thank so much, Lynn! No worries at all, they are always here to be discovered whenever, ha ha. Plus, you’ve been very busy spreading cheer! Thank you again for your moving post. I’m really speechless and that’s rare for a writer! ;-) xo

    1. Thanks so much! I was so skeptical intially, but they really won me over. And it’s always nice to have treat that’s a bit healthier. Thanks for dropping by! :-)

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