Ingredients

The following ingredients have 4 Servings
  • 1 cup (226g) unsalted butter, (softened)
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 Tbsp (15g) lemon zest ((from about 4 medium lemons))
  • 1/4 tsp salt
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups (284g) all-purpose flour ((scoop and level to measure))
  • 12 oz. vanilla candy melts or chopped white chocolate
  • 1/3 cup (50g) unsalted pistachios, (chopped (optional))

Instruction

  • In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.
  • Mix in lemon juice and vanilla extract.
  • Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).
  • Scoop dough out and compress dough with your hands (so they're aren't any holes in the middle).
  • Shape into a 10-inch log on a lightly floured surface.
  • Wrap in parchment or plastic wrap and chill 2 hours or until firm.
  • Preheat oven to 350 degrees during last 15 minutes of chilling.
  • Remove dough from refrigerator and slice log into 1/3-inch thick slices. Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 - 16 minutes.
  • Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet.
  • Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.
  • Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth.
  • Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper. Sprinkle with chopped pistachios before is starts to set.
  • Let set then store in an airtight container at room temperature.