Lemon shortbread just tastes like a smile. Add white chocolate and chopped nuts, and Santa is going to leave an extra special something in your stocking. You need about 3 Tablespoons of Lemon Zest to get the flavor to sing.
Tools:
- Cookie Sheet
- Parchment Paper
- Stand Mixer fit with a paddle attachment, or hand mixer
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Silicon Spatula like the Small Mix N Scraper
- Cutting Mat with measurements
- Food Chopper
- Zester
- Prep Bowls for Nuts and Chocolate
Ingredients:
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 1/2 Tbsp lemon zest (from about 3 medium lemons)
- 1/4 tsp salt
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 12 oz. Ghirardelli White chocolate Candy melts
- 1/3 cup (50g) unsalted pistachios, chopped (optional)
Instructions:
- 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 1/4-inch thick slices. Transfer 12 slices to baking sheet lined with Parchment Paper, and bake until bottoms are lightly golden and cookies are set, about 11-13 minutes.
- Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet. Let cookies cool then transfer to a stackable cooling rack to cool completely.
- Once cool melt vanilla candy melts or white chocolate in a microwave safe prep 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.
Tag me on Instagram @jennskitchenblog or on FB @jwrkitchen when you make this recipe. Make sure to tag me and hashtag #jennskitchenblog #jwrkitchen #fatdaddysfood.
I only bake 12 at a time to cut down the temptation of eating the whole batch. #eatlessmovemoreprayalot
The dough will stay in the refrigerator for about 4 days between baking. The recipe makes 36 – 40 cookies, depending on the thickness of your slices.
