Velvety shortbread cookies with lemon and chocolate Recipe on Food52
"This recipe's origins are from a shortbread recipe printed in the New York Times magazine in the early 1990's. I loved it so much and made it all the time as it is foolproof and outstanding. Recently, I changed it a little bit in order to please my chocolate loving family. It is one of those cookies that simply disappears in an instant due to its' velvety texture. The dough is easy to work with and the cookie makes a lovely gift at any time of year...."
INGREDIENTS
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2 cups all purpose flour
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1/2 cup powdered sugar
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1/4 teaspoon salt
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zest of 2 lemons
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juice of 1/2 lemon
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1/4-1/2 cups mini chocolate chips
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1 cup cool butter, cut into small pieces
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