White Chocolate Dipped Lemon Shortbread
User Reviews
5
White Chocolate Dipped Lemon Shortbread
Description
The shortbread dough blends softened unsalted butter, granulated sugar, lemon zest from multiple lemons, salt, fresh lemon juice, vanilla extract, and all-purpose flour to create a dough that is smooth but slightly sandy initially. The dough is shaped into a log, chilled until firm, then sliced into thin rounds before baking. Baking at 350°F until lightly golden provides a firm, crisp cookie with a traditional shortbread texture but elevated by lemon's brightness.
Once baked and cooled, the cookies are decorated by dipping in melted vanilla candy melts or white chocolate, adding a creamy, sweet layer that contrasts with the citrus notes. Optional chopped pistachios can be added to provide a nutty crunch and visual appeal.
This dessert combines buttery richness with citrus and creamy sweetness, suitable for tea time or light dessert servings. The process includes chilling and precise slicing, which helps achieve uniform cookies with clean edges.
The original notes mention this recipe is inspired by Real Simple, indicating it is based on an established formulation. No further serving or storage advice is specified.
Ingredients
- 1 cup (226g) unsalted butter softened
- 3/4 cup (150g) granulated sugar
- 2 1/2 Tbsp (15g) lemon from about 4 medium lemons, zest
- 1/4 tsp salt
- 2 tsp lemon juice fresh
- 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) pistachios chopped (optional, unsalted
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 1/3-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.
Notes
- Chill the dough thoroughly before slicing to maintain clean, even cookie rounds.
- Use fresh lemon zest and juice for bright citrus flavor without artificial notes.
- Adding chopped pistachios after dipping adds texture and visual contrast.
User Reviews
Overall Rating
5
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