Name: Lemon Shortbread with White Chocolate and Pistachio
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 30 Cookies
Ingredients: 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

Lemon Shortbread with White Chocolate and Pistachios

June 21, 2017 by thewellflouredkitchen Leave a Comment

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

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 30 Cookies

Ingredients

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

Instructions

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

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Lemon and Cardamom Biscotti with Lemon Sugar Glaze

April 22, 2016 by thewellflouredkitchen 1 Comment

Biscotti bursting with lemon flavor, perfect for spring!

We finally had our first warm day here, which was quickly followed by a windy cold night. It is extra brisk when sitting on the sidelines of a softball game, the large open field invites the wind. I mistakenly sat behind home plate, and each time a girl slid into home the wind would carry the dirt right onto me. Not sure why I didn’t move, it was like a surprise each time. The cold must have been freezing my brain cells!

But today we will focus on spring, and lemons!

Biscotti have such a delightful crunchy texture. I find them to be very satisfying to munch on before breakfast. That isn’t the healthiest choice, I know. It is my weakness if cookies are sitting around.

Do you have that weakness too?

The biscotti also have cardamom in them, which really gives them a depth of flavor. Since we can never have too much lemon, I went ahead and added a lemony sugar glaze.

If you want to try making biscotti at home, I’ve shared the full recipe for Lemon Cardamom Biscotti over at Taste’s Of Lizzy T’s today. So hop on over and check it out!

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Lemon Blueberry cake with Lavender Glaze

July 17, 2015 by thewellflouredkitchen 2 Comments

Moist lemon cake filled with plump blueberries, drizzled with lavender glaze.

I didn’t always like lemon.

My husband has a theory that the older you are the more you will like lemon. Hmph. I’m not sure how I feel about that, other than to say I have started really liking lemon.

But then…so has he 😉

This is a super simple cake that’s tossed into a loaf pan, baked up then drizzled with lavender glaze.

I may have been a bit heavy handed with the glaze, but then I’ve never heard anyone say “only a teensy bit of glaze for me please!”

Actually if someone said that, I would just take the extra glaze.. so it may just work out….

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Sparkling Blueberry Meyer Lemonade

May 22, 2015 by thewellflouredkitchen 10 Comments

Fizzy lemonade made with wild blueberries and Meyer lemons, such a refreshing drink for summer!

Confession time: I have never had a Meyer lemon until last week when I went to buy lemons for the crepe cake. I went to the store fully intending to buy regular lemons, which were outrageously priced. But nearby was a bag of Meyer lemons for less. I had heard of them, and knew they were supposed to be naturally sweeter. Unsure, I tossed the bag into the cart.

They worked so lovely with the ricotta. And sign me up for anything that has a natural sweetness so I can cut the added sugar. They do not give you the sharp acidity most savory dishes warrant. However for anything sweet, Meyer lemons can take the cake.

After the crepes, the remaining Meyer lemons sat waiting on the counter. I knew just what the plan would be, what else but lemonade?

I have another confession. Fizzy drinks are not a favorite. No soda here. Champagne? It’s okay. Something must have come over me as I saw the bottle of sparkling water sitting in a sale bin.

Although the bubbles look dramatic, the fizz was actually quite gentle. I really was quite astonished with how wonderful it was in lemonade!

Wild blueberries were the choice in this drink. They are tiny and tart, sold in the frozen section. Even after a whirl in my Kitchenaid blender, there was still tiny bits of blueberry in the drink. It’s kind of the same as orange juice with pulp. These bits could be strained, but using the whole fruit keeps the fiber and other nutritional benefits. I even tossed a few extra on the top for garnish!

A pitcher of sparkling blueberry Meyer lemonade is sure to be a big hit at any summer gathering!

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Sparkling Blueberry Meyer Lemonade

Ingredients

⅔ Cup Meyer Lemon Juice (From 3-4 Lemons)
¾ Cup Sugar
1 Cup Wild Blueberries
1¾ Cups Water
3 Cups Sparkling Water
Ice for Serving

Instructions

In a small saucepan, mix together the sugar and ¾ cup of the water. Allow to simmer until the sugar is dissolved. Cool this simple syrup and refrigerate until cold.
In a blender, combine the blueberries, lemon juice, sugar syrup, and 1 cup water. Pour into a pitcher. Add in 3 cups sparkling water. Serve over ice.

Notes

Depending on the sweetness of the lemons and blueberries, you could use less (1/2 cup) of the sugar syrup and then adjust to taste.

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Zucchini Pappardelle with Shaved Pecorino

May 8, 2013 by thewellflouredkitchen 8 Comments

A super fast and elegant side dish made from the most humble of vegetables. Took me about 10 minutes to prepare. Shaving the zucchini gives it a unique texture and look that has a certain wow factor. The pecorino adds a nice salty bite.

The zucchini is completely raw, leaving many of it’s beneficial nutrients intact, such as vitamin C and potassium. We don’t often eat as many raw veggies as I would like, so I just love serving up the zucchini this way….

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“Deviled” Eggs with Spring Peas

March 25, 2013 by thewellflouredkitchen 5 Comments

So you’ve decorated the easter eggs with the kids, taken a picture, and now you need to know what to do with 8 dozen hard boiled eggs that are stinking up your refrigerator. (Does anyone know how to make them not stink?). We’ve tried putting out a bowl of hard boiled eggs with Easter brunch, no one touched them.

This year I’m getting rid of them….

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Roasted Asparagus with Pecorino Gremolata

March 20, 2013 by thewellflouredkitchen 1 Comment

Next up on our brunch menu is Roasted Asparagus. Of course, Asparagus is the poster child for spring. It also has a certain elegance (as much as a vegetable can be elegant), which is lovely for a holiday. The beautiful green color will look great on any table. More importantly, it roasts quickly, leaving the oven available for the rest of the meal….

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Lemon Shortbread with White Chocolate and Pistachio

Ingredients

Instructions

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