Shortbread with Whipped Cream

Name: Shortbread with Whipped Cream
Yield: 40
Ingredients: 100 g of butter; 4 tablespoons of sugar; 2 tablespoons of lemon juice; 1 tablespoon of grated lemon zest; 1 1/2 cups all-purpose flour; Topping; 1 can of sweetened condensed milk; 1/2 cup whole milk; 1 tablespoon of unsalted butter; 50 g of shredded coconut

1
100 g of butter
2
4 tablespoons of sugar
3
2 tablespoons of lemon juice
4
1 tablespoon of grated lemon zest
5
1 1/2 cups all-purpose flour
6
Topping
7
1 can of sweetened condensed milk
8
1/2 cup whole milk
9
1 tablespoon of unsalted butter
10
50 g of shredded coconut

Ingredients

1
100 g of butter
2
4 tablespoons of sugar
3
2 tablespoons of lemon juice
4
1 tablespoon of grated lemon zest
5
1 1/2 cups all-purpose flour
6
Topping
7
1 can of sweetened condensed milk
8
1/2 cup whole milk
9
1 tablespoon of unsalted butter
10
50 g of shredded coconut

Directions

1
1
2
In a bowl, combine the butter, sugar, lemon juice, and grated lemon zest
3
Mix well
4
Add the flour gradually and work the dough until it's firm and homogeneous
5
Let it rest for 10 minutes
6
2
7
Roll out the dough on a floured surface to about 1/4 inch thick
8
Use a flower-shaped cookie cutter to cut out the shortbread
9
Place the shortbread in a lightly greased baking dish and bake for 20 minutes or until golden brown
10
Topping
11
In a saucepan, combine the sweetened condensed milk, whole milk, unsalted butter, and shredded coconut
12
Cook over low heat, stirring constantly, until it comes away from the sides of the pan
13
Drop spoonfuls of the topping onto the shortbread and refrigerate until chilled
14
Place a dollop of whipped cream on top of each shortbread cookie.