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Ingredients
- 1 cup Unsalted butter, softened
- 2 cup Powdered sugar
- 1 tbsp Finely grated lemon zest
- 1 tsp Vanilla extract
- 2 cup All-purpose flour
- 1 tsp Kosher salt
- 4 oz Good-quality white chocolate, finely chopped
Instructions
Beat softened butter and powdered sugar approximately 2 minutes until smooth and creamy.
Mix in lemon zest and vanilla.
Add flour and salt. Mix on low only until a dough forms.
Fold in chopped white chocolate.
Shape dough into a log approximately 2 inches in diameter. Wrap tightly and refrigerate at least 45 minutes.
Preheat oven to 325F. Line baking sheets with parchment.
Slice chilled dough into approximately 1/3-inch rounds. Arrange 1 1/2 inches apart.
Bake 13-16 minutes until edges are just beginning to turn pale golden.
Cool on the pan for approximately 5 minutes. Transfer carefully to a cooling rack.
Nutrition per serving
180
Calories
2g
Protein
22g
Carbs
10g
Fat
Chef's Notes & Storage
Shortbread should remain relatively pale. Deep browning means it has baked too long. Use fresh lemon zest rather than lemon extract for cleaner flavor. Chill time: 45 minutes.
Part of:Cookies
