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White Chocolate Dipped Lemon Shortbread
5 from 12 votes

White Chocolate Dipped Lemon Shortbread

White Chocolate Dipped Lemon Shortbread features a buttery, zesty cookie dough infused with lemon zest, juice, and vanilla, baked into crisp slices. After baking, the cookies are cooled and dipped in melted white chocolate or vanilla candy melts, optionally garnished with chopped pistachios for texture and color contrast. This combination brings a refreshing citrus flavor paired with creamy sweetness and a crisp buttery texture.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 26
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.
  2. Mix in lemon juice and vanilla extract.
  3. Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).
  4. Scoop dough out and compress dough with your hands (so they're aren't any holes in the middle).
  5. Shape into a 10-inch log on a lightly floured surface.
  6. Wrap in parchment or plastic wrap and chill 2 hours or until firm.
  7. Preheat oven to 350 degrees during last 15 minutes of chilling.
  8. 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.
  9. Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet.
  10. Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.
  11. 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.
  12. 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.
  13. 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.