Desserts & Baked Goods
White Chocolate Dipped Lemon Shortbread
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1 cup (226g) unsalted butter, (softened)
3/4 cup (150g) granulated sugar
2 1/2 Tbsp (15g) lemon zest ((from about 4 medium lemons))
1/4 tsp salt
2 tsp fresh lemon juice
1 tsp vanilla extract
2 cups (284g) all-purpose flour ((scoop and level to measure))
12 oz. vanilla candy melts or chopped white chocolate
1/3 cup (50g) unsalted pistachios, (chopped (optional))
In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.
Mix in lemon juice and vanilla extract.
Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).
Scoop dough out and compress dough with your hands (so they're aren't any holes in the middle).
Shape into a 10-inch log on a lightly floured surface.
Wrap in parchment or plastic wrap and chill 2 hours or until firm.
Preheat oven to 350 degrees during last 15 minutes of chilling.
Remove dough from refrigerator and slice log into 1/3-inch thick slices. Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 - 16 minutes.
Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet.
Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.
Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth.
Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper. Sprinkle with chopped pistachios before is starts to set.
Let set then store in an airtight container at room temperature.
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