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Bite into a cloud of citrus sweetness with our Lemon Buttercream Cookies. Soft lemon cookies are generously topped with silky lemon buttercream and artfully drizzled with white chocolate for a dessert that's as beautiful as it is delicious.
Makes
12 Cookies
Ingredients
24 Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies, baked and cooled
1/4 cup softened unsalted butter
zest of 1 lemon
2 1/2 cups powdered sugar
1-2 tablespoons fresh lemon juice
3 oz. white chocolate
Preparation
- Combine butter and lemon zest in the bowl of an electric mixer. Beat on medium until fluffy. Reduce speed to medium and slowly add the powdered sugar, scraping down the sides every few minutes. Beat in 1 tablespoon lemon juice adding more as needed to reach a spreadable consisstency. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Spread the chilled frosting onto the cookies.
- Place the white chocolate into a small microwavable bowl. Microwave on HIGH for 20 seconds, stir. Continue microwaving, stirring every 10 seconds until melted. Watch carefully as white chocolate will scorch if overheated.
- Dip the tip of a spoon into the white chocolate and drizzle over the cookies. Allow chocolate to set before serving.
