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White Chocolate Pistachio Lemon Shortbread Recipe

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This recipe for White Chocolate Pistachio Lemon Shortbread is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c butter, softened
1/2 c granulated sugar
1 1/2 tbsp lemon zest
1/2 c white chocolate, melted
2 tsp vanilla
3 c all-purpose flour
1 1/2 c icing sugar
1/2 c cornstarch
1 tsp salt
2/3 c ground pistachios
Directions:
Directions:
Cream butter and granulated sugar with lemon zest.
Slowly add melted chocolate (slightly cooled) and vanilla.
Whisk together flour, icing sugar, cornstarch, and salt.
Slowly stir in dry ingredients, followed by pistachios.
Shape dough into 2 logs and wrap in plastic wrap.
Chill for at least an hour.
Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
Slice chilled dough into 1/2 inch high rounds.
Place cookies a few inches apart on prepared sheets and bake for about 14 minutes.
Cookies should be just starting to brown around edges.
When cookies are cooled, garnish with more melted white chocolate and ground pistachios (optional).
Number Of Servings:
Number Of Servings:
35-40

 

 

 

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