Buttercream Frosted Lemon Burst Cookies with White Chocolate Drizzle


12 Cookies


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


  1. 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.
  2. Spread the chilled frosting onto the cookies.
  3. 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.
  4. Dip the tip of a spoon into the white chocolate and drizzle over the cookies. Allow chocolate to set before serving.
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