Lemon Shortbread Cookies
Crisp lemon shortbread cookies dipped in white chocolate and topped with pistachios. A pretty spring cookie bursting with flavor.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
- 8 ounces Unsalted Butter Softened
- ¾ Cup granulated sugar
- ¾ Teaspoon Lemon Extract
- ½ Teaspoon Salt
- Zest of ½ Lemon
- 2 Cups White Flour
- 1 1/4 cups White Chocolate Chips
- 1 Teaspoon Shortening (optional)
- ¼ Cup Chopped Pistachio Nuts
In a stand mixer fitted with a paddle attachment cream together the butter and sugar. Add in the lemon extract, salt and zest. Lastly add in the flour, mixing on low until the dough comes together. Shape the dough into a disk and wrap in plastic wrap. Cover and refrigerate 30 minutes or up to overnight.
Preheat oven to 350 degrees.
Roll the dough to ¼ inch thick. Cut out with fluted square cutter, or other desired shapes. Place the cookies on a parchment lined baking sheet and bake for 10-11 minutes or until very lightly browned on the edges.
Transfer the baked cookies to a cooling rack. Allow to cool completely.
Melt the white chocolate chips and shortening together in the microwave. Heat for 30 seconds at a time, stirring in between, until completely smooth. The shortening makes the melted chips a little thinner and easier to dip, but it is completely optional.
Dip half of each cookie in the melted chocolate. Immediately sprinkle with pistachios. Place the finished cookies on a cookie sheet lined with a piece of waxed paper or parchment to finish drying. The process can be sped up by putting the cookies in the refrigerator until the chocolate hardens.
Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.5mg