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lemon pistachio shortbread cookies are dipped in white chocolate and topped with pistachios and pomegranate seeds on a cookie rack

Lemon Pistachio Pomegranate Shortbread Cookies with White Chocolate

  • Author: Natalie
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: About 2 dozen 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These easy, buttery, melt in your mouth lemon pistachio pomegranate shortbread cookies with white chocolate are crumbly, rich and bursting with flavor! Perfect for Christmas or anytime of the year! 


Scale

Ingredients

FOR THE COOKIES

  • 1 cup unsalted butter
  • 2/3 cup powdered sugar
  • 2 teaspoons lemon zest
  • 3 teaspoons lemon juice
  • 1 egg yolk
  • 2 1/4 cup flour
  • 1/4 teaspoon salt

FOR THE TOPPING

  • 4 ounces white chocolate  
  • 1 teaspoon shortening (optional)
  • 1/4 cup raw pistachios, blanched, peeled and finely chopped
  • 1/4 cup pomegranate seeds

Instructions

FOR THE COOKIES

  1. Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the lemon zest and juice followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. 
  2. Turn the dough out onto the counter top and form the dough into a 10 inch log. Roll it in plastic wrap and chill the dough for about 2 hours or until firm. 
  3. Preheat oven to 350 F and line two baking sheets with parchment paper. Slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart and bake 10-12 minutes until the edges just begin to turn golden brown. Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely. 

FOR THE PISTACHIOS

  1. While the cookie dough is chilling, shell the pistachios and blanch them in a pan of boiling water for 30-40 seconds. Remove from heat and transfer pistachios to a bowl of cold water to stop the cooking. Blot them dry on some paper towels. Rub the skins of the pistachios one by one between your fingers to remove the skins. Place skinless pistachios on paper towels to dry. Once all skins have been removed, lightly blot the pistachios with paper towels to dry then finely chop them.

FOR THE TOPPING

  1. Once the cookies are baked, melt the white chocolate and shortening (if using). Set your microwave to 50% power and heat the white chocolate and shortening in the microwave in 30 second intervals. Give it a stir between intervals until the chocolate is melted and smooth.
  2. Dip or dredge 1/3 or 1/2  of each cookie in the chocolate. Use the side of the bowl or a small spatula to gently wipe away excess chocolate from the bottom or edge of the cookie. Place on a wire rack placed over some parchment paper or a baking sheet (this will catch the chocolate that may drip).
  3.  Immediately zest the lemon over the cookie and garnish with chopped pistachios and pomegranate seeds. Allow the cookies to set about 30 minutes.

Notes

Blanching and peeling the pistachios is an optional step. Add about 15 minutes to the prep time if you plan to blanch and peel them.

Keywords: Shortbread