Citrus Shortbread Cookies

Prep Time: 15 Minutes

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Preheat oven to 300°F
In a large bowl, work the butter, flour, powdered sugar, corn starch, salt, and zests together with your hands until a dough is formed.
With a 1 oz. portion scoop, place dough balls on an ungreased cookie sheet (about 2” apart).
With the palm of your hand, gently press down each dough ball until you have a flattened disk, about ¼” thick.
Bake for 20 minutes.
Let cool for 5-10 minutes, then transfer cookies to a wire rack to cool completely.
In a large microwave safe measuring cup or bowl, combine the white chocolate and shortening; microwave for 30 seconds then stir.
Continue to microwave in 30 second increments, stirring each time, until you have a smooth mixture.
Dip half of each cooled cookie in the white chocolate, place gently on a parchment or waxed paper lined sheet, and sprinkle with pistachios; allow to dry.
Store in an air-tight container with waxed paper between each layer.

Preheat oven to 300°F
In a large bowl, work the butter, flour, powdered sugar, corn starch, salt, and zests together with your hands until a dough is formed.
With a 1 oz. portion scoop, place dough balls on an ungreased cookie sheet (about 2” apart).
With the palm of your hand, gently press down each dough ball until you have a flattened disk, about ¼” thick.
Bake for 20 minutes.
Let cool for 5-10 minutes, then transfer cookies to a wire rack to cool completely.
In a large microwave safe measuring cup or bowl, combine the white chocolate and shortening; microwave for 30 seconds then stir.
Continue to microwave in 30 second increments, stirring each time, until you have a smooth mixture.
Dip half of each cooled cookie in the white chocolate, place gently on a parchment or waxed paper lined sheet, and sprinkle with pistachios; allow to dry.
Store in an air-tight container with waxed paper between each layer.