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Lemon Pistachio Shortbread Cookies with White Chocolate and Lemon Glaze Recipe

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4.4 from 13 reviews

Bright, buttery Lemon Pistachio Shortbread Cookies bursting with citrus charm, crunchy pistachios, creamy white chocolate, and a tangy lemon glaze. These zesty cookies offer an elegant twist on a classic treat perfect for any occasion.

Ingredients

Cookie Dough

  • 2 sticks unsalted butter, softened
  • 1/2 cup + 2 tbsp powdered sugar
  • 2 tsp lemon extract (can substitute with almond extract)
  • 2 tbsp lemon zest
  • 4 tsp lemon juice (about 1 lemon juiced)
  • Pinch of salt
  • 2 ¼ cups all-purpose flour
  • 2/3 cup lightly salted pistachios, roughly chopped
  • 1/4 cup white chocolate chips, shaved

Lemon Icing

  • 3 cups powdered sugar
  • 1 ½ tbsp milk
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Cream Butter and Sugar: In the bowl of a stand mixer, combine room temperature unsalted butter and powdered sugar. Beat together until completely creamed and smooth. Scrape the sides of the bowl if necessary to ensure even mixing.
  2. Add Lemon Flavorings: Mix in lemon extract, lemon zest, and fresh lemon juice. Beat again until the mixture is smooth and well incorporated.
  3. Form Dough: Pour in all-purpose flour and a pinch of salt. Mix until a soft dough forms, being careful not to overmix.
  4. Fold in Pistachios and White Chocolate: Gently fold in the chopped pistachios and shaved white chocolate chips by spinning the mixer a few times or folding manually to distribute evenly without over mixing.
  5. Shape the Dough Log: Lay a large piece of plastic wrap on your work surface and dump the dough onto it. Use your hands to form a long log roughly 1.5 inches in diameter. If the log is too long, cut in half for easier refrigeration.
  6. Chill Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
  7. Preheat Oven and Slice Cookies: When ready to bake, preheat the oven to 350°F (175°C). Remove plastic wrap and use a sharp knife to cut the dough log into even slices about 1 cm thick, yielding roughly 30 cookies depending on size.
  8. Bake Cookies: Place cookie rounds on a parchment-lined baking sheet. Since they don’t spread during baking, you can place them fairly close together. Bake for 12-16 minutes until the centers are firm, edges are golden brown, and cookies change from a yellow to a pale white color. Keep an eye on them to prevent overbaking.
  9. Prepare Lemon Glaze: While cookies bake, combine powdered sugar, milk, fresh lemon juice, and lemon zest in a bowl. Beat on low speed until smooth. If glaze is too thick, add milk 1 teaspoon at a time until desired consistency is achieved, but avoid making it too runny so it will harden properly on the cookies.
  10. Glaze and Garnish: After cookies have cooled, spoon about ½ tablespoon of lemon glaze onto each cookie or drizzle artistically. Garnish with extra lemon zest and/or chopped pistachios. Allow glaze to set for about 10 minutes before serving.

Notes

  • Use room temperature butter for best creaming results.
  • The lemon extract can be swapped with almond extract, though it will alter the flavor profile.
  • Keep an eye on cookies as ovens vary; edges should be golden brown and centers set.
  • Chilling the dough log is essential for easier slicing and better texture.
  • Store cookies in an airtight container to maintain freshness.
  • The glaze will harden if applied properly but avoid adding too much liquid.

Find it online: https://marthatasty.com/lemon-pistachio-shortbread-cookies-with-white-chocolate-and-lemon-glaze-recipe/