Crisp, delicate lemon shortbread cookies dipped in white chocolate and topped with a sprinkle of pistachios.
The kids are done with school and today is the first official day of summer vacation! I just love the feeling of the entire summer spread out before us, brimming with possibility. No time to even be bored…..yet. 😉
Today I have a pretty little cookie to share with you. I love shortbread because they are easy to whip together, and can be flavored so many ways. In fact, they are so simple I decided to add a little something extra with the white chocolate dip. The pistachio was added for a touch of color and extra crunch. The nuts can be skipped, or a different nut substituted for the pistachios.
Lemon is such a light refreshing flavor for summer. The shortbread is crisp and lovely, not heavy at all. They keep for several days in an airtight container, be sure to refrigerate if the temperatures get too hot. Easy enough to whip up just for yourself, yet pretty enough to share with friends. My favorite kind of recipe!
Enjoy a few with a glass of ice tea and enjoy the summer!
Lemon Shortbread with White Chocolate and Pistachio
- 2 Sticks Unsalted Butter 8 Ounces, Softened
- 3/4 Cup Sugar 5.5 Ounces
- 3/4 Teaspoon Lemon Extract
- 1/2 Teaspoon Salt
- Zest 1/2 Lemon
- 2 Cups White Flour 9 Ounces
- 1 and 1/4 Cups White Chocolate Chips
- 1 Teaspoon Shortening (optional)
- 1/4 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.
This recipe was first published on Tastes of Lizzy T’s