White Chocolate Dipped Lemon Shortbread

There’s something undeniably special about White Chocolate Dipped Lemon Shortbread. Picture this: it’s a sunny afternoon, and the scent of fresh lemons fills the air as I prepare to create a batch of these delicate, buttery cookies. As I mix the ingredients together, I can feel the excitement building. They’re not just cookies; they’re a burst of springtime sunshine in every bite! The combination of zesty lemon and rich white chocolate is simply irresistible, making these treats perfect for any occasion, whether it’s a casual gathering or a festive celebration. I remember the first time I served them at a family picnic, and everyone asked for the recipe. It’s a memory I cherish, and I can’t wait to share this delightful treat with you.

What Goes Into White Chocolate Dipped Lemon Shortbread

The ingredients for White Chocolate Dipped Lemon Shortbread come together to create a delightful symphony of flavors and textures. The key players in this recipe are the fresh lemons, which provide a vibrant zest, and the creamy white chocolate that adds a sweet finish. Each ingredient plays a crucial role in crafting the perfect cookie!

• 1 cup (226g) unsalted butter, softened: This is the foundation of the cookies, providing richness and flavor.
• 3/4 cup (150g) granulated sugar: Adds sweetness and helps achieve that lovely cookie texture.
• 2 1/2 Tbsp (15g) lemon zest (from about 4 medium lemons): This gives the cookies their zesty kick and aromatic flavor.
• 1/4 tsp salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
• 2 tsp fresh lemon juice: Provides additional citrus flavor and moisture.
• 1 tsp vanilla extract: Adds warmth and depth to the cookie dough.
• 2 cups (284g) all-purpose flour (scoop and level to measure): The backbone of any cookie, giving it structure.
• 12 oz vanilla candy melts or chopped white chocolate: These will create the luscious coating that brings the cookies to life.
• 1/3 cup (50g) unsalted pistachios, chopped (optional): For a delightful crunch and a pop of color.

Step by Step Guide for White Chocolate Dipped Lemon Shortbread

Getting started on your White Chocolate Dipped Lemon Shortbread is an enjoyable experience that fills your kitchen with the fragrance of citrus and sweetness. Follow these simple steps, and you’ll soon have a batch of cookies that will impress everyone!

1. In the bowl of an electric stand mixer, cream together unsalted butter, granulated sugar, lemon zest, and salt. Beat them on medium speed until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
2. Next, mix in fresh lemon juice and vanilla extract. Continue to beat until these ingredients are fully combined with the buttery mixture.
3. Now, it’s time to add in the dry ingredients. Gradually add the all-purpose flour and mix on low speed until just combined. At first, the dough will look sandy, but don’t worry! Keep mixing, and soon it will come together into a smooth dough.
4. Scoop the dough out onto a lightly floured surface. Use your hands to compress the dough, ensuring there are no air pockets. This step is crucial for achieving a consistent texture in the cookies.
5. Shape the dough into a log about 10 inches long. Make sure the log is even and smooth all around for uniform baking.
6. Wrap the log in parchment paper or plastic wrap, then chill in the refrigerator for about 2 hours or until firm. Chilling the dough helps the cookies keep their shape while baking.
7. During the last 15 minutes of chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This way, your oven is perfectly hot when your dough is ready to go.
8. Once the dough has chilled, remove it from the refrigerator and slice it into 1/3 inch thick cookies. Transfer 12 slices at a time onto an ungreased baking sheet, leaving some space between each cookie.
9. Bake the cookies in your preheated oven until the bottoms are lightly golden and the cookies are set, about 13 to 16 minutes. Keep an eye on them, as oven times can vary.
10. After baking, let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely. This step allows them to firm up and makes handling easier.
11. Once the cookies are completely cool, melt the vanilla candy melts or white chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring well between each, until the chocolate is smooth and melted.
12. Dip half of each cookie into the melted chocolate, allowing any excess to drip off. Then, transfer them to a parchment-lined sheet. Sprinkle the tops with chopped pistachios before the chocolate sets for a lovely garnish.
13. Finally, let the cookies set completely at room temperature before storing them in an airtight container. These treats can be enjoyed for days!

Make It Your Own

While the White Chocolate Dipped Lemon Shortbread recipe is delightful as is, there’s always room for creativity! Consider these tips to put your unique spin on these cookies:

• Add More Zest: If you love a zesty kick, feel free to increase the amount of lemon zest to enhance the flavor further.
• Different Dips: Instead of white chocolate, try dark chocolate or even a drizzle of both for a striking presentation.
• Flavor Variations: Experiment with other citrus fruits like orange or lime for a unique twist on the classic lemon flavor.
• Nuts Galore: Besides pistachios, try adding chopped almonds or walnuts on top for a different texture.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this treat.
• Decorate: Use edible glitter or colored sprinkles on the chocolate for festive occasions!

Perfect Pairings for White Chocolate Dipped Lemon Shortbread

• Tea Time: Serve these cookies alongside a warm cup of tea or herbal infusion for a delightful afternoon treat.
• Summer Picnics: Pack them in your picnic basket for a refreshing dessert option that complements any outdoor feast.
• Birthday Celebrations: They make a lovely addition to birthday parties, adding a pop of color and flavor to dessert tables.
• Evening Gatherings: Pair them with a light dessert wine or sparkling soda for an enjoyable evening with friends.
• Holiday Treats: These cookies can be a sweet addition to your holiday dessert platter, bringing a splash of brightness to the table.
• Gift Giving: Package them neatly in a decorative box tied with a ribbon as a thoughtful gift for friends and family.

FAQ

Conclusion

The White Chocolate Dipped Lemon Shortbread is a delightful treat that perfectly balances sweet and tart flavors, creating a memorable cookie experience. I encourage you to try making them for your next gathering or simply to enjoy at home. You’ll find that each bite brings a little sunshine to your day, making it an irresistible recipe worth sharing with friends and family.

White Chocolate Dipped Lemon Shortbread

Indulge in the perfect combination of zesty and sweet with these delightful White Chocolate Dipped Lemon Shortbread. Each bite offers a tender, buttery cookie coated in smooth white chocolate, making it an ideal treat for any occasion. Enjoy them at your next gathering, or simply savor them at home!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 26 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted Butter softened
• 3/4 cup Granulated Sugar
• 2 1/2 Tbsp Lemon Zest (from about 4 medium lemons)
• 1/4 tsp Salt
• 2 tsp Fresh Lemon Juice
• 1 tsp Vanilla Extract
• 2 cups All-Purpose Flour (scoop and level to measure)
• 12 oz Vanilla Candy Melts or chopped white chocolate
• 1/3 cup Unsalted Pistachios chopped (optional)

Equipment

• Food Processor
• Oven
• Baking Sheet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In the bowl of an electric stand mixer, cream together unsalted butter, granulated sugar, lemon zest, and salt. Beat them on medium speed until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
2. Next, mix in fresh lemon juice and vanilla extract. Continue to beat until these ingredients are fully combined with the buttery mixture.
3. Now, it’s time to add in the dry ingredients. Gradually add the all-purpose flour and mix on low speed until just combined. At first, the dough will look sandy, but don’t worry! Keep mixing, and soon it will come together into a smooth dough.
4. Scoop the dough out onto a lightly floured surface. Use your hands to compress the dough, ensuring there are no air pockets. This step is crucial for achieving a consistent texture in the cookies.
5. Shape the dough into a log about 10 inches long. Make sure the log is even and smooth all around for uniform baking.
6. Wrap the log in parchment paper or plastic wrap, then chill in the refrigerator for about 2 hours or until firm. Chilling the dough helps the cookies keep their shape while baking.
7. During the last 15 minutes of chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This way, your oven is perfectly hot when your dough is ready to go.
8. Once the dough has chilled, remove it from the refrigerator and slice it into 1/3 inch thick cookies. Transfer 12 slices at a time onto an ungreased baking sheet, leaving some space between each cookie.
9. Bake the cookies in your preheated oven until the bottoms are lightly golden and the cookies are set, about 13 to 16 minutes. Keep an eye on them, as oven times can vary.
10. After baking, let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely. This step allows them to firm up and makes handling easier.
11. Once the cookies are completely cool, melt the vanilla candy melts or white chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring well between each, until the chocolate is smooth and melted.
12. Dip half of each cookie into the melted chocolate, allowing any excess to drip off. Then, transfer them to a parchment-lined sheet. Sprinkle the tops with chopped pistachios before the chocolate sets for a lovely garnish.
13. Finally, let the cookies set completely at room temperature before storing them in an airtight container. These treats can be enjoyed for days!

Notes

• Chilling is Key: Make sure to chill the dough for the recommended time to maintain their shape while baking.
• Fresh Ingredients: Use fresh lemons for zest and juice for the best flavor. Bottled lemon juice lacks the vibrant taste of fresh.
• Melt Carefully: When melting the chocolate, be patient and stir frequently to avoid burning it.
• Storage Secrets: These cookies can be stored in an airtight container at room temperature for up to one week.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.