White Chocolate Shortbread Cookies
These white chocolate shortbread cookies are very simple and easy to make but provide a complex experience of flavors.
Ingredients
- 1 cup salted butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- ¼ teaspoon salt
- zest from 1 orange
- zest from 1 lemon
- 1 ½ cup white chocolate chips
- small handful of dried cranberries
- small handful of pistachios
Instructions
- In a large bowl combine your flour, sugar and salt. Then add your butter and vanilla. Mix on low speed until just combined. Your dough should look sandy/ crumbly.
- Divide your dough in half evenly into two separate bowls. In one bowl add your lemon zest. In the other bowl add your orange zest. Mix both doughs into a separate ball of dough until just combined.
- Start with one ball of dough; using a rolling pin roll your dough out until it is about ¾ inch thick. Then cut out your cookies using a small biscuit cutter or cookie cutter. Repeat with your scraps of dough. Place these cookies on a prepared cookie sheet with parchment paper.
- Repeat for the second ball of dough. Keeping each flavor on a different cookie sheet so you don't mix them up.
- Place your cookies in the freezer for 15 minutes. This is a very important step. Pre-heat oven to 325 degrees.
- Bake cookies for 12 minutes.
- While they are baking, melt your white chocolate over a double boiler. Then finely chop up your cranberries and pistachios. Set aside.
- Once cookies are done let them completely cool. Then starting with your orange cookies, dip half of each cookie in your white chocolate, then transfer to a cookie rack and immediately top with your cranberries. Once finished switch to your lemon cookies. Dip half of each cookie in your white chocolate, then transfer to a cookie rack and immediately top with your pistachios.
- Let the chocolate cool and enjoy!
Tried this recipe?Let us know how it was!