Lemon White Chocolate Shortbread Cookies

Ingredients

• 1 cup (226 g) cup Unsalted butter, softened
• 2/3 cup (80 g) cup Powdered sugar
• 1 tbsp tbsp Finely grated lemon zest
• 1 tsp tsp Vanilla extract
• 2 cups (250 g) cup All-purpose flour
• 1/2 tsp tsp Kosher salt
• 4 oz (115 g) oz Good-quality white chocolate, finely chopped

Instructions

1. Beat softened butter and powdered sugar approximately 2 minutes until smooth and creamy.
2. Mix in lemon zest and vanilla.
3. Add flour and salt. Mix on low only until a dough forms.
4. Fold in chopped white chocolate.
5. Shape dough into a log approximately 2 inches in diameter. Wrap tightly and refrigerate at least 45 minutes.
6. Preheat oven to 325F. Line baking sheets with parchment.
7. Slice chilled dough into approximately 1/3-inch rounds. Arrange 1 1/2 inches apart.
8. Bake 13-16 minutes until edges are just beginning to turn pale golden.
9. Cool on the pan for approximately 5 minutes. Transfer carefully to a cooling rack.

Nutrition

Chef's Notes

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.

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