Description
Buttery, melt-in-your-mouth shortbread cookies infused with fresh lemon zest and dipped in white chocolate.
Ingredients
- 2 cups (280g) all-purpose flour
- 1/4 tsp salt
- 2 1/2 Tbsp fresh lemon zest
- 1 cup (225g) unsalted butter, softened
- 1 tsp vanilla extract
- 3/4 cup (145g) granulated sugar
- 2 tsp fresh lemon juice
- 1/3 cup chopped unsalted pistachios
- 12 oz chopped white chocolate or candy melts
Instructions
- Cream the butter, sugar, lemon zest, and salt in a large bowl until light and fluffy, about 3-4 minutes.
- Mix in the lemon juice and vanilla extract until well combined.
- Gradually add the flour, mixing on low speed until the dough comes together and looks sandy.
- Press the dough together with your hands to remove air pockets and shape it into a 10-inch log.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours until firm.
- Preheat the oven to 350°F and slice the cold log into 1/3-inch thick rounds.
- Bake on an ungreased baking sheet for 13-16 minutes until the bottoms are lightly golden.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate in the microwave in 30-second intervals until smooth.
- Dip half of each cooled cookie into the chocolate and sprinkle with pistachios before it sets.
Notes
Ensure the dough is thoroughly chilled before slicing to prevent spreading.
- Prep Time: 25 min
- Chilling Time: 2 hr
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 29mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
Keywords: lemon shortbread cookies, easy cookie recipe, slice and bake, homemade dessert, citrus baking