Description
Delicately crisp lemon-infused shortbread cookies, half-dipped in creamy white chocolate and topped with crushed pistachios—perfect for tea time or holiday gifting.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup white chocolate, melted
- 1/2 cup finely chopped roasted pistachios
Instructions
- In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy.
- Mix in vanilla extract, then gradually add flour and salt. Mix until dough forms.
- Divide dough in half, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to about ¼-inch thickness.
- Cut into rounds using a cookie cutter and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes or until edges are just lightly golden. Cool completely on a wire rack.
- Dip half of each cookie in melted white chocolate and sprinkle with chopped pistachios. Place on parchment to set.
- Store in an airtight container for up to 1 week.
Notes
- Ensure butter is properly softened for easy creaming.
- Chilling the dough helps in easier rolling and cleaner cuts.
- Use high-quality white chocolate for best flavor.
- Cookies can be frozen before or after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
