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Citrus Shortbread Cookies

Citrus Shortbread Cookies-5

Prep Time: 15 Minutes

Total Time: 55 Minutes

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Citrus Shortbread Cookies-5

Ingredients

  • 1 ½ C. unsalted butter, softened
  • 2 C. all-purpose flour
  • 1 C. powdered sugar, sifted
  • 1 C. Clabber Girl® Corn Starch
  • ¼ tsp. salt
  • Zest of 2 oranges
  • Zest of 2 lemons
  • Zest of 1 lime
  • 12 oz. white chocolate chips
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • ½ C. pistachios, finely chopped

Directions

  1. Preheat oven to 300°F
  2. In a large bowl, work the butter, flour, powdered sugar, corn starch, salt, and zests together with your hands until a dough is formed.
  3. With a 1 oz. portion scoop, place dough balls on an ungreased cookie sheet (about 2” apart).
  4. With the palm of your hand, gently press down each dough ball until you have a flattened disk, about ¼” thick.
  5. Bake for 20 minutes.
  6. Let cool for 5-10 minutes, then transfer cookies to a wire rack to cool completely.
  7. In a large microwave safe measuring cup or bowl, combine the white chocolate and shortening; microwave for 30 seconds then stir.
  8. Continue to microwave in 30 second increments, stirring each time, until you have a smooth mixture.
  9. 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.
  10. Store in an air-tight container with waxed paper between each layer.

Citrus Shortbread Cookies

Citrus Shortbread Cookies-5

Prep Time: 15 Minutes

Total Time: 55 Minutes

Ingredients

  • 1 ½ C. unsalted butter, softened
  • 2 C. all-purpose flour
  • 1 C. powdered sugar, sifted
  • 1 C. Clabber Girl® Corn Starch
  • ¼ tsp. salt
  • Zest of 2 oranges
  • Zest of 2 lemons
  • Zest of 1 lime
  • 12 oz. white chocolate chips
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • ½ C. pistachios, finely chopped

Directions

  1. Preheat oven to 300°F
  2. In a large bowl, work the butter, flour, powdered sugar, corn starch, salt, and zests together with your hands until a dough is formed.
  3. With a 1 oz. portion scoop, place dough balls on an ungreased cookie sheet (about 2” apart).
  4. With the palm of your hand, gently press down each dough ball until you have a flattened disk, about ¼” thick.
  5. Bake for 20 minutes.
  6. Let cool for 5-10 minutes, then transfer cookies to a wire rack to cool completely.
  7. In a large microwave safe measuring cup or bowl, combine the white chocolate and shortening; microwave for 30 seconds then stir.
  8. Continue to microwave in 30 second increments, stirring each time, until you have a smooth mixture.
  9. 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.
  10. Store in an air-tight container with waxed paper between each layer.

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