Shortbread with Whipped Cream

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

1
Dough:
2
100 g of butter
3
4 tablespoons of sugar
4
2 tablespoons of lemon juice
5
1 tablespoon of grated lemon zest
6
1 and 1/2 cups of all-purpose flour.
7
Whipped Cream:
8
1 can of sweetened condensed milk
9
1/2 cup of heavy cream
10
1 tablespoon of butter
11
50 g of shredded coconut

Ingredients

1
Dough:
2
100 g of butter
3
4 tablespoons of sugar
4
2 tablespoons of lemon juice
5
1 tablespoon of grated lemon zest
6
1 and 1/2 cups of all-purpose flour.
7
Whipped Cream:
8
1 can of sweetened condensed milk
9
1/2 cup of heavy cream
10
1 tablespoon of butter
11
50 g of shredded coconut

Directions

1
Dough:
2
In a bowl, mix the butter, sugar, lemon juice, and grated lemon zest
3
Add the flour gradually and work the dough until it is firm and homogeneous
4
Let it rest for 10 minutes
5
Roll out the dough on a smooth, floured surface with a rolling pin
6
Use a flower-shaped cookie cutter to cut out the shortbread cookies
7
Place them in a lightly buttered baking dish and bake for 20 minutes or until golden brown
8
Whipped Cream:
9
In a saucepan, combine the sweetened condensed milk, heavy cream, butter, and shredded coconut
10
Heat over low heat, stirring constantly, until the mixture separates from the bottom of the pan
11
Shape into balls and roll in shredded coconut
12
Place one whipped cream on top of each shortbread cookie.