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+ servings
White Chocolate Lentil Cookies

White Chocolate Lentil Shortbread

A twist on a classic cookie!
Course Dessert
Cuisine American
Keyword Lentils, White Chocolate
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cookies


  • 1/4 cup dry red lentils
  • 1 cup water
  • 1/2 cup butter
  • 1 egg
  • 1 cup icing sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 6 oz white chocolate for dipping
  • sprinkles coarse sugar, or crushed candy canes, for decorating


  • In a small saucepan, add lentils and water. Bring to a boil over high heat, reduce to medium and simmer for 10 minutes. Remove from heat, drain and cool.
  • Transfer cooked lentils to a food processor and puree until smooth.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Add pureed lentils, and egg and beat until combined.
  • Beat in icing sugar, vanilla and salt.
  • Add in flour and mix until just combined.
  • Turn the dough out onto a lightly floured surface. With floured hands, divide the dough in half and roll each half into a log about 8 inches long and 2 inch in diameter. Wrap in plastic and refrigerate for at least 1 hour, or overnight.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment. Set aside
  • Remove 1 roll of dough from the fridge. Unwrap, and begin cutting 12-16 even slices. Place on baking sheet about 2 inches apart. Repeat with second roll.
  • Bake for 12-15 minutes, or until the bottoms of the cookies have turned golden brown. Transfer to cooling rack and let completely cool.
  • Melt 6 oz of white chocolate over a double boiler. Dip half of each cooled cookie into the chocolate and place on parchment to dry. You can add coarse sugar, sprinkles, or candy cane pieces.