Ingredients
1cupunsalted butter,softened
¾cupsugar,granulated
2½tbsplemon zest
¼tspsalt
2tspfresh lemon juice
1tspvanilla extract
2cupsall-purpose flour,leveled to measure
12ozwhite chocolate,chopped, or vanilla Candy Melts
⅓cupunsalted pistachios,chopped, optional
Preparation
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.
Scoop dough out and compress dough with your hands.
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 F.
Remove dough from refrigerator and slice the log into ⅓-inch thick slices. Transfer 12 slices to an ungreased 18×13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 to 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 it starts to set.
Let set then store in an airtight container at room temperature.
