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Shortbread Cookie with Caramelized White Chocolate Ganache

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Shortbread Cookie with Caramelized White Chocolate Ganache. An easy, buttery shortbread crust very generously topped with thick, rich caramelized white chocolate ganache. The caramelized white chocolate part might sound complicated…it’s not! The caramelized white chocolate part also sounds insanely good…it IS!

A gorgeous caramelized white chocolate tart sliced and with crumbs scattered around it.

ABOUT THIS CARAMELIZED WHITE CHOCOLATE GANACHE SHORTBREAD

I LOVE this dessert. It’s a super special yet so simple to make. It has a buttery, slightly crumbly shortbread crust and topped with an ultra decadent caramelized white chocolate ganache. You can make this recipe in four simple steps.

STEPS FOR MAKING THIS RECIPE

  1. Make the shortbread crust.
  2. Caramelize the white chocolate.
  3. Make the white chocolate ganache.
  4. Pour the ganache over the crust.
A pumpkin colored white chocolate ganache covered tart on a circular brown board.

HOW TO MAKE THE SHORTBREAD CRUST

This soft shortbread crust is the perfect base for this rich, creamy caramelized white chocolate ganache. The dough comes together in minutes with the help of a food processor, gets pressed into a pan and bakes up in around 20 minutes.

EASY STEPS FOR MAKING THE SHORTBREAD CRUST:

  1. Preheat oven to 350 F and butter an 8 or 9 inch round pan. Lightly spray the bottom and sides with cooking spray and line the bottom with parchment paper. 
  2. In the bowl of a food processor, pulse to combine the flour, oatmeal, brown sugar, powdered sugar and salt. Add the butter and pulse until the butter is about the size of peas (some larger pieces are okay). Add the egg yolk and pulse until just incorporated then add the water.
  3. Turn dough out into the prepared pan and use your hands to press the mixture into the base of the pan. Bake for 20-23 minutes or until lightly golden brown. Remove from oven and place the pan on a cooling rack to cool. Once the crust is finished baking, reduce the temperature to 250 F and begin working on the caramelized white chocolate.
Shortbread dough in a round pan lined with parchment paper.
Shortbread dough pressed into a round baking pan.

WHO LOVES WHITE CHOCOLATE?!

I recently conducted a poll in my Instagram stories asking people whether or not they were fans of white chocolate. The results came back 70% loved it and the remaining 30% did not like it. I asked those non white chocolate fans their reasons for disliking it and I heard reasons like “it’s fake” and “it’s not real chocolate.”

I personally love white chocolate and can eat it in any form! I love its distinct sweet flavor and and creaminess. For a coffee cake sweetened by white chocolate and slightly flavored by it, definitely make this tender White Chocolate Blackberry Coffee Cake and for more of a straight up white chocolate treat, these No Bake White Chocolate Cookie Dough Truffles are that little bite of sweetness that’s perfect around the holidays or just to have stashed away in the freezer anytime of the year!

ABOUT CARAMELIZED WHITE CHOCOLATE

Caramelized white chocolate is white chocolate that caramelizes while it’s slow roasted in the oven. It gets stirred frequently and turns into a creamy, decadent, must-try treat!

The finished product tastes like white chocolate, but has a much richer, nuttier flavor from the roasting process. It tastes like both butterscotch/caramel taste.

If you’re a baker, you’ll love it because it’s such an interesting kitchen project. If you don’t consider yourself a baker, you will surprise and yourself when you taste what a delicious creation you’ve made!

HOW TO USE CARAMELIZED WHITE CHOCOLATE

In this recipe, we whisk the caramelized white chocolate in with cream to make a ganache. It seriously does not get much more delicious than this! That said, there are so many other ways to enjoy caramelized white chocolate! Try it:

WHAT DO I NEED TO CARAMELIZE WHITE CHOCOLATE?

  • WHITE CHOCOLATE: It’s the only ingredient and you’ll want to make sure you use a good quality white chocolate. Check the package to make sure it’s at least 30 percent cocoa butter. The higher the amount of cocoa butter means it will melt more easily and evenly.
  • A BAKING SHEET: A rimmed baking sheet is all you need. You can line it with a silicone baking mat or parchment paper or choose not to line it. I used my baking mat because it doesn’t move around. If you use parchment paper, you’ll just need to hold onto it when you stir the chocolate.
  • A SPATULA: Use a spatula to stir the chocolate and to spread it evenly as it bakes. You may also want to have a butter knife handy to scrape the white chocolate off the spatula and back onto the tray after each stir.

HOW TO CARAMELIZE WHITE CHOCOLATE?

Preheat oven to 250 F. Roughly chop the chocolate and spread it evenly on the baking sheet. Place tray in the oven for five minutes.

Chopped white chocolate scattered on a baking sheet.

After the first five minutes, take the tray out and stir the white chocolate. Make sure that all the chocolate gets stirred/moved around so that it bakes evenly. After stirring it, make sure it’s spread out evenly.

Cream colored caramelized white chocolate spread out on a baking sheet.

Bake ten more minutes and stir again. The chocolate may look stiff and kind of bumpy/ugly when you take it out of the oven, but it’ll get smooth after you give it a good stir.

Caramelized white chocolate spread out on a baking sheet.

Continue this process for a total of 40-45 minutes. The time will vary slightly depending on the white chocolate you use and your oven. For this reason, make sure to pay close attention to the color changes throughout the process. You want it to be golden-brown and similar to but not quite as brown as peanut butter.

Toffee colored white chocolate ganache on a baking sheet.

CARAMELIZED WHITE CHOCOLATE GANACHE

Making the white chocolate ganache is the easiest/quickest part of the recipe. You’re basically just combining hot heavy cream and the caramelized white chocolate and adding a little vanilla and salt for flavor.

INGREDIENTS

  • Caramelized white chocolate
  • Heavy cream
  • Vanilla
  • Salt
Orange colored white chocolate ganache in a bowl with a whisk in it.

STEPS FOR MAKING CARAMELIZED WHITE CHOCOLATE GANACHE

  1. Pour the caramelized white chocolate in a medium or large bowl. Set aside.
  2. Warm the cream in a medium saucepan and warm over medium heat until just barely boiling.
  3. Pour the hot cream over the chocolate. Let stand 30 seconds then whisk to combine. Whisk in the vanilla and salt.
  4. Allow to cool slightly for about fifteen minutes. Pour the ganache over the crust. Use an offset spatula to spread evenly, if needed.
A beautiful pumpkin colored white chocolate ganache tart topped with sea salt.

HOW TO SERVE THIS DESSERT

This Shortbread Cookie with Caramelized White Chocolate Ganache is somewhere between a cookie and a tart. My husband and I originally enjoyed it on plates and with forks. About half way through eating it, I decided to just pick it up and eat it more like a cookie! It’s delicious both ways and just depends on the setting/your preference.

For larger slices, you can cut it in half and then cut each half into four slices. I’d suggest cutting it that way if this is your main dessert. If you are serving this among other desserts, you could go ahead and cut it into 16 thinner slices.

TOP IT WITH FLAKY SEA SALT

I love sprinkling flaky sea salt on top just before serving. It balances out the sweetness a bit and I think just makes it looks a bit more finished and fancy. That said, the sea salt is totally optional and it’ll be pretty and yummy whether you add it or not.

a slice of shortbread topped with ganache and topped with sea salt with a bite in it.

I’m obsessed with this Shortbread Cookie with Caramelized White Chocolate Ganache. I love the process of making it, the look of it, and, of course, the flavor of it! It’s fun and interesting to make, makes an impressive dessert, and is unlike any dessert you’ve ever had! I know once you try it, you’ll feel the same way!

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Shortbread Cookie with Caramelized White Chocolate Ganache

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 16 slices 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

Start with a buttery shortbread crust and generously top it with homemade caramelized white chocolate ganache and you get one of the most amazing desserts: Shortbread Cookie with Caramelized White Chocolate Ganache!

Scale

Ingredients

FOR THE SHORTBREAD

  • 1 cup flour
  • 2 tablespoons light or dark brown sugar, packed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup rolled oats
  • 1/2 cup unsalted butter, cut into 1/2 inch pieces, cold
  • 1 egg yolk
  • 1/2– 3/4 tablespoon water

FOR THE CARAMELIZED WHITE CHOCOLATE

  • 300 grams white chocolate, chopped 

FOR THE CARAMELIZED WHITE CHOCOLATE GANACHE

  • 300 grams caramelized white chocolate (see recipe above)
  • 1/4 cup plus 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla
  • a pinch of salt 

Instructions

FOR THE OATMEAL SHORTBREAD CRUST

  1. Preheat oven to 350 F and butter an 8 or 9 inch round baking dish. Lightly spray the bottom and sides with cooking spray and line the bottom with parchment paper. 
  2. In the bowl of a food processor fitted with blade, pulse to combine the flour, oatmeal, brown sugar, powdered sugar and salt. Add the butter and pulse until the butter is about the size of peas (some larger pieces are okay). Add the egg yolk and pulse until just incorporated then add the water.
  3. Turn dough out into the prepared pan and use your hands to press the mixture into the base of the pan. Bake for 20-23 minutes or until lightly golden brown. Remove from oven and place the pan on a cooling rack to cool.

FOR THE CARAMELIZED WHITE CHOCOLATE

  1. Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.
  2. Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter.
  3. Once finished, give the chocolate one final stir then pour it into a medium bowl.* Set aside while you warm the cream for the ganache. 

 

FOR THE CARAMELIZED WHITE CHOCOLATE GANACHE

  1. Pour the caramelized white chocolate in a medium or large bowl. Set aside.
  2. Warm the cream in a medium saucepan and warm over medium heat until just barely boiling.
  3. Remove from heat as soon as bubbles begin to form along the edges. Pour the hot cream over the chocolate. Let stand 30 seconds then whisk to combine. Whisk in the vanilla and salt.
  4. Allow to cool slightly for about fifteen minutes, whisking a few times during that time, then pour the ganache over the crust. Use an offset spatula to spread evenly, if needed. Place the dessert in the fridge for at least fifteen minutes to set before serving.  

Notes

*If you are making the white chocolate for chocolate caramelized white chocolate bars or bits, pour the chocolate into a chocolate mold or a loaf pan lined with parchment paper. Place in the fridge to firm up. If you want to save the chocolate for future use, pour it into a jar and refrigerate until you need it. 

Keywords: white chocolate, white chocolate ganache, caramelized white chocolate, cookie, shortbread, giant cookie, oatmeal, sea salt

Tahini Caramel Slice

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This Tahini Caramel Slice is a creamy, Middle Eastern twist on classic millionaire bars. A nutty sesame seed shortbread completely covered in creamy tahini caramel and topped with a thick layer of chocolate ganache. Think of it as a homemade Twix Bar…make that a homemade Lebanese Twix Bar!

A gooey dessert with a shortbread base, caramel sauce oozing out and chocolate on top.

WHAT IS CARAMEL SLICE (MILLIONAIRE SHORTBREAD)?

Caramel slice is known by many names. I’ve heard it called millionaire’s shortbread, millionaire bars, caramel shortbread. Despite the different names, these are all more or less the same dessert consisting of: a shortbread crust, a caramel filling and chocolate topping.

A close up of tahini caramel slice cut into bars topped with flaky sea salt.

HOW IS THIS CARAMEL SLICE RECIPE DIFFERENT?

I have been wanting to make a caramel slice recipe for a while. There are already so many delicious recipes for millionaire bars though that I was waiting til I got an idea for something a bit different. Enter this Tahini Caramel Slice.

It started when I got the idea to add sesame seeds to the base. From there, I went online and found this amazing Middle Eastern Millionaire Shortbread by Ottolenghi. I also came across these Tahini Billionaire Bars made with a thick layer of tahini butterscotch from Bon Appetit. They sound incredible!

After thinking about original millionaire bars and these Ottolenghi and Bon Appetit versions, I came up with this Tahini Caramel Slice. Here’s what’s inside, in order from bottom to top:

  • Sesame Shortbread Base: A buttery sesame shortbread
  • Tahini Caramel Sauce: The nutty, delicious flavor of tahini and the gooey richness of caramel combined! It’s SO good and is the perfect sweet filling.
  • Chocolate topping: A simple two ingredient chocolate ganache provides a thick chocolatey top layer!
A batch of millionaire bars sliced with one standing straight to show what's inside.

WHAT’S IN THIS SESAME SHORTBREAD?

Sesame shortbread is the perfect tender, buttery, sweet but not too sweet base for this Tahini Caramel Slice. Shortbread is traditionally made with sugar, butter, and flour. This recipe includes those three ingredients along with a few variations.

A blue bowl with toasted sesame seeds, flour powdered sugar and brown sugar in it.

DELICIOUS ADD INS

Toasted sesame seeds add a toasty flavor and slight crunch. They also emphasize the taste of the tahini caramel since tahini is basically ground toasted sesame seeds.

The shortbread also includes an egg yolk, both powdered sugar and brown sugar and a little water. These additional ingredients add flavor and give the crust a softer texture. It also helps the crust stay together a little better when it’s cut into bars.

ABOUT TAHINI CARAMEL

I can’t hide my love for caramel. My favorite caramel recipe just might be this delicious Maple Caramel (perfect for fall!) This Caramel Popcorn is ideal for both a snack or dessert. And because I’m a chocoholic, I had to make a chocolate caramel. It’s so good on top of shortbread and studded with salty, crunchy pretzels in these Chocolate Caramel Shortbread Pretzel Bars.

I’m also a huge tahini fan. I love it in everything and I mean everything: salads, as a sauce for baked fish or shawarma, in ice cream, and baked goods, too, of course! I love the flavor it gives these Tahini Chocolate Chip Cookies and how creamy it makes these Tahini Brownies!

Tahini caramel combines the nutty creaminess of tahini with the gooey sweetness of caramel. It’s so good over the tender, slightly crumbly shortbread and covered in rich chocolate ganache.

Millionaire bars in a parchment paper lined pan on a cooling rack.

TIPS FOR MAKING TAHINI CARAMEL

Making tahini caramel is not hard and doesn’t take long, but it does require your full attention. To make the process of making caramel easier, it’s important to read over the directions a few times BEFORE getting started. It’s also a good idea to have ALL your ingredients and materials prepared and next to the stove.

INGREDIENTS FOR MAKING MAPLE CARAMEL SAUCE

  • Sugar
  • Water
  • Butter
  • Heavy Cream
  • Tahini
  • Salt 

If you’ve never made caramel before, it’s definitely helpful to watch it being made. Cooking Classy has this great video on making Caramel Sauce that’s super helpful. That said, I don’t really think you’ll have a problem making the caramel. It’s not difficult to make and it does not even require a candy thermometer!

Caramel slice cut into bars in a pan lined with parchment paper.

THE CHOCOLATE GANACHE LAYER

The thick, rich chocolate layer is generously slathered on top of the caramel and seals in the other two layers. I love this chocolate layer because it’s DELICIOUS and it’s dead easy to make.

To make the ganache, or chocolate glaze, just melt chopped chocolate and heavy cream in a bowl in the microwave.

LETTING THE BARS SET IN THE FRIDGE

After spreading the chocolate over the caramel, cover the bars and place them in the fridge for at least an hour to let them set.

TOP WITH SEA SALT OR SESAME SEEDS

This dessert is pretty perfect as is, but if you want a little added taste and style on top, sprinkle either flaky sea salt or additional toasted sesame seeds on top of the chocolate.

Caramel slice topped with flaky sea salt and cut into long slices.

SERVING AND STORING

Store this Tahini Caramel Slice in an airtight container in the fridge for up to three days. Use a serrated knife to slice the bars, wiping the knife clean in between cuts.

Caramel slice bar made with shortbread, caramel and chocolate.

This Tahini Caramel Slice is my Middle Eastern take on the classic Millionaire Bars. Layered with semisweet chocolate, tahini caramel, and toasted sesame seed “shortbread,” and topped with flaky sea salt. Each bite is gooey, slightly nutty, super chocolatey, and just so good!

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Tahini Caramel Slice

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
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Description

Layered with sesame shortbread, creamy tahini caramel, and topped with a rich chocolate ganache. This Tahini Caramel Slice is three layers of deliciousness that everyone will love! 

Scale

Ingredients

FOR THE SESAME SEED SHORTBREAD CRUST

  • 1 cup flour
  • 2 tablespoons light or dark brown sugar, packed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup sesame seeds, toasted
  • 1/2 cup unsalted butter, cut into 1/2 inch pieces, cold
  • 1 egg yolk
  • 1/2– 1 1/4 tablespoons water

FOR THE TAHINI CARAMEL

  • 1 cup sugar
  • 1/2 cup plus 1 tablespoon water
  • 3 1/2 tablespoons butter, room temperature
  • 1/4 plus 1 1/2 tablespoons cup heavy cream, room temperature
  • 3/4 cup tahini, room temperature
  • 1/8 teaspoon salt 

FOR THE CHOCOLATE GANACHE

  • 7 ounces semisweet or bittersweet chocolate, chopped
  • 3 1/2 tablespoons heavy cream

OPTIONAL TOPPINGS

  • flaky sea salt
  • toasted sesame seeds

Instructions

FOR THE SESAME SEED SHORTBREAD CRUST

  1. Preheat oven to 350 F and butter an 8 or 9 inch square baking dish. Line the bottom with two overlapping sheets of parchment paper, leaving at least a two inch overhang on all sides.
  2. In the bowl of a food processor fitted with blade, pulse to combine the flour, brown sugar, powdered sugar and salt. Add the sesame seeds and pulse once or twice to combine. Add the butter and pulse until the butter is about the size of peas (some larger pieces are okay). Add the egg yolk and pulse until just incorporated then add the water.
  3. Turn dough out into the prepared pan and use your hands to press the mixture into the base of the pan. Bake for 20-23 minutes or until lightly golden brown. Remove from oven and place the pan on a cooling rack to cool.

FOR THE TAHINI CARAMEL

  1. Combine the water and sugar in a medium saucepan set to medium heat. Using a light colored sauce pan is preferable so that you can better see when the sugar begins to change color. Bring the mixture to a boil and leave on a low boil over medium heat for 11-13 minutes until it turns deep reddish orange.
  2. Remove pan from heat and whisk in the butter and cream. Once the butter has melted, stir in the salt and tahini. Pour the tahini caramel sauce over the cooled shortbread. Use an offset spatula, if needed, to help spread the caramel evenly. Allow to cool for at least an hour before making and adding the chocolate layer over top.

FOR THE CHOCOLATE GANACHE TOPPING

  1. Place the chocolate and heavy cream in a microwave-safe bowl. Microwave in 25 second bursts, stirring well in between. Do this until the chocolate is just melted, being careful not to burn/overcook the chocolate. Pour the melted chocolate over the tahini caramel and use an offset spatula to spread it. Sprinkle with sea salt and or toasted sesame seeds, if you like. Cover and place in the refrigerator for 1- 2 hours or until chocolate has set. 

     

 

Keywords: millionaire bars, caramel slice, tahini, tahini caramel, caramel, caramel sauce

Lime Slice

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Delicious lime slice stacked with lime slices in the background.

Lime Slice: super tender and creamy and loaded with summery citrus flavor. One of my favorite citrus recipes to come out of my kitchen this summer. These bars are rich, smooth, lightly hinted with vanilla, perfectly tangy and at the same time perfectly sweet. Featuring a buttery lime shortbread crust and topped with a generous dusting of powdered sugar. The perfect, easy to make dessert for when you’re craving a taste of spring or summer!

BAKING WITH LEMONS AND LIMES

I use lemon in so much of my cooking and baking. Sometimes it’s the starring ingredient like in my super soft Sour Cream Lemon Cookies or these melt in your mouth Lemon Crinkle Cookies. Other times, especially when baking with fruit, it’s more of a supporting flavor like with these Lemon Blueberry Cake Donuts and Roasted Strawberry Crumb Bars.

Limes have been on my list of things to bake with forever. I’ve had ideas for cookies and popsicles but for some reason I haven’t gotten to them. Now that we’re flying through August, I told myself I gotta get on a lime dessert so here it is: lime slice!

A batch of lime bars covered with powdered sugar with lime slices nearby.

ABOUT THIS LIME SLICE RECIPE

This recipe is simple yet very decadent. It basically has two parts: lime shortbread and a tart-sweet lime filling. Each part is simple to make and they taste so good together!

LIME SHORTBREAD CRUST

The texture and flavor of this lime shortbread makes it the perfect base for this lime slice! Texture-wise it’s rich, tender and buttery. Flavor-wise it’s flavored with lime zest and a hint of vanilla.

PRE-BAKING THE SHORTBREAD CRUST

You’ll want to prepare and pre-bake the crust before making the filling. Pre-baking the crust helps ensure it gets fully cooked and prevents it from becoming soggy when the filling gets added.

HOW TO MAKE LIME SHORTBREAD

  1. Add sugar (mostly granulated and a little powdered sugar), flour, salt, vanilla and lime to the bowl of a food processor and pulse to combine.
  2. Add the butter and pulse until the dough just comes together. Press the mixture evenly into pan.
  3. Bake until the crust just begins to turn golden.

A FEW TIPS FOR MAKING THIS SHORTBREAD CRUST:

  • Use cold butter: One tip for ensuring your butter is cold is to cut the butter into cubes and then stick it back in the fridge while measuring out the dry ingredients.
  • Press the mixture evenly into the prepared pan: Make sure to spread the mixture into the corners of the pan as well.
Flour, lime zest and cubed butter in the bowl of a food processor.

ABOUT THE CREAMY LIME FILLING

The combination of tart and sweet gives this filling the best flavor. The tanginess from the lime is just the right amount to give a nice, prominent lime flavor without being too tart or sour. They are also perfectly sweet, but not too sweet.

Texture wise, this ultra creamy filling will have you going back for more bites. It’s silky smooth and goes so well with the buttery shortbread.

HOW TO MAKE THE LIME FILLING

Once the crust has been made and pre baked, it’s time to make the filling. It takes just minutes to whip up and can be made with just one bowl and a whisk.

Start by whisking the eggs together. A good tip is to use room temperature eggs. Room temperature eggs typically disperse and mix in more evenly than cold eggs straight from the fridge. If you forget to give your eggs time to get to room temperature, you can always simply place the eggs in a bowl of warm water for a few minutes as described in this article from Sophisticated Gourmet.

Add the sugar, cornstarch, heavy cream, lime juice and lime zest to the eggs and whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.

I opted for the zest and juice of one large lime. I find that, in combination with the zest in the shortbread crust, is the perfect amount of lime. Definitely lime flavored but not too overpowering. That said, if you LOVE lime and want more of a tart flavor, add a bit more zest and juice.

SERVING AND STORING LIME SLICE

Once baked, allow the bars to cool slightly at room temperature then transfer them to the fridge to cool completely. They are best enjoyed and stored cold.

Before serving, remove your lime slice from the fridge and dust them with lots of powdered sugar. The powdered sugar makes them look pretty and rounds out that tart-sweetness!

Tangy sweet lime bars topped with powdered sugar with a knife nearby.
A stack of yellow lime bars featuring specks of lime zest and a buttery shortbread crust.
A close up of creamy, tart lime slice with a bite taken out of it!

It’s still August so there’s plenty of time left to enjoy this creamy, tropical lime slice this summer! Even though it tastes like summer, the buttery shortbread crust and creamy, delicious filling will definitely make you want to eat it year round!

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Lime Slice

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9–12 squares 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
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Description

Easy and super flavorful Lime Slice! Made with a rich, buttery lime shortbread, the creamiest tangy-sweet lime filling, and topped off with powdered sugar. 

Scale

Ingredients

FOR THE LIIME SHORTBREAD CRUST

  • 2 tablespoons powdered sugar
  • 1/3 cup granulated sugar
  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lime
  • 9 tablespoons unsalted butter, cubed, very cold

FOR THE FILLING

  • zest of one large lime
  • juice of one large lime
  • 1 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1/4 cup heavy cream
  • 3 eggs

FOR THE DECORATION

  • powdered sugar

Instructions

FOR THE LIME SHORTBREAD CRUST

  1. Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place two overlapping strips going in either direction with some parchment hanging over both sides of the pan will make the bars easier to remove from the pan once cooked.
  2. In the bowl of a food processor, pulse together the sugars, flour, salt, vanilla and lime zest. Add the butter and pulse until dough just comes together and resembles wet, coarse breadcrumbs. Use your fingers or the back of a spoon to press the mixture into the base of the prepared pan. Bake for 20-25 minutes or until lightly golden. Remove from oven and reduce the oven temperature to 325 degrees.

FOR THE FILLING

  1. In a large bowl, whisk together the eggs. Add the sugar, cornstarch, heavy cream, lime juice and lime zest. Whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.
  2. Allow to cool at room temperature then place it in the fridge for  2 hours or until firm. Dust with plenty of powdered sugar and cut into squares or slices. Store in the fridge. 

Keywords: lime, limes, citrus, shortbread, bars, squares, slice

Lemon Shortbread Cookies with Candied Fruit

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Rectangular shaped lemon shortbread with bits of chopped hazelnuts and candied fruit.

Simple yet pretty and flavorful Lemon Shortbread Cookies with Candied Fruit. Buttery, melt in your mouth shortbread cookies flavored with lemon juice, lemon zest and candied lemon. Candied cherries add chewiness and pops of color while toasted hazelnuts adds even more flavor along with some crunch. So simple to make, rustic looking and delicious. The best cookie to bake this summer.

ABOUT THIS SHORTBREAD COOKIE RECIPE

Everybody needs a good recipe for shortbread cookies and this one’s mine! It’s sturdy yet crumbly and rich and yet light. It has an amazing flavor and texture on it’s own, but tastes even better with add ins!

Speaking of add-ins, if you love chocolate, check out my Shortbread Cookies with Mini Chocolate Chips! They so remind me of Chips Ahoy even though I didn’t set out to make them that way!

The other recipe I came up with using this dough is my Lemon Pistachio Shortbread Cookies. They get their crunch from chopped pistachios, have a burst of fresh juice from pomegranate arils, and are dipped in white chocolate. They are as amazing as they sound!

Crumbly, tender cookies studded with candied cherries, lemon and chopped nuts.

WHAT ARE THE ADD INS IN THESE COOKIES?

CANDIED FRUIT

Since it’s summer, I definitely wanted all the lemon flavor which meant using both lemon juice and zest in the dough. For even more of a lemony taste and for some chewy texture, I added some candied lemon peel and that vibrant pop of red you see in the cookies comes from candied red cherries!

Paradise Fruit Company sent me their candied fruit to try out and I love how it tastes in these cookies. I’ve made candied lemons and oranges before, but having it ready made for these cookies saves a lot of time. I also love that the lemon peel comes already chopped. This makes it easy to just toss into my dough. The cherries can be halved or quartered. I chose to quarter them so that they’re about the same size as the bits of lemon peel.

TOASTED HAZELNUTS

For more flavor, but more so for it’s crunch, we have some chopped toasted hazelnuts. I use my food processor rather than a knife since I like the hazelnuts to be pretty fine bits. The shortbread dough is on the delicate side and I find more finely chopped nuts work better.

Colorful cookie dough rolled in a rectangular log and covered with plastic wrap.

ABOUT THE DOUGH

This recipe can’t not taste good since it starts with two sticks of butter and some powdered sugar. The dough is very easy to make and to shape. Shape it into a 10″ rectangle, wrap it tightly with plastic wrap and chill in the fridge for at least two hours or overnight.

BAKING THESE DELICIOUS COOKIES

When you’re ready to bake, preheat the oven to 350 Fahrenheit and line your baking sheets with parchment paper. Slice the cookies about 1/4 inch thick and lay them about 1 inch apart.

A batch of lemon shortbread cookies sliced in rectangles on a baking sheet.

Bake the cookies until the edges begin to turn light gold brown. Let them cool on the baking sheet for about ten minutes before transferring to a cooling rack to cool completely.

Freshly baked, lightly golden cookies cooling on a baking rack.
A close up of buttery lemon cookies with bits of candied lemon and hazelnuts nearby.

DECORATING THE COOKIES

Once cooled, you could definitely decorate the cookies. I thought about it, but didn’t want to risk covering it up the cool pattern the candied fruit and hazelnuts give these cookies! I also like the simplicity of their natural and sort of rustic vibe.

ROLL THE DOUGH IN COARSE SUGAR

I think next time, I will try coating the dough in some coarse sugar. I know it won’t add color, but it will add a little crunch and sweetness and it’ll dress up the cookies a tiny bit.

DIP THEM OR DRIZZLE THEM WITH CHOCOLATE

These cookies taste amazing when dipped in or drizzled with melted chocolate! I dipped my Lemon Pistachio Shortbread Cookies in White Chocolate. The chocolate was delicious and I even used it as a glue to sprinkle more toppings onto.

Drizzling chocolate over the cookies is also fun to do! If you like that idea, check out my Chocolate Almond Toffee Slice and Bake Cookies for some inspo!

Buttery rectangular shaped cookies with chopped hazelnuts, lemon and cherries.

And there you have it! These Lemon Shortbread Cookies with Candied Fruit are so simple to make. They turn out with a simple yet pretty look to them and are super flavorful. You’ll love the buttery shortbread in combination with the fresh lemon, crunchy hazelnuts and delicious, chewy candied lemons and cherries! They’re pretty much the perfect cookie for any time of the year!

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Lemon Shortbread Cookies with Candied Fruit

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

This Lemon Shortbread Cookies with Candied Fruit recipe is made with a delicious, rich buttery shortbread. They’re tender and are full of lemon flavor and a chewy, crunchy texture thanks to candied fruit and toasted hazelnuts! 

Scale

Ingredients

  • 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
  • 1/4 cup dried red cherries, quartered
  • 1/4 cup candied lemon peel, diced
  • 1/4 cup hazelnuts, toasted, chopped

Instructions

  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. Stir in the hazelnuts, cherries and lemon peel.
  2. Turn the dough out onto the counter top and form the dough into a 10 inch rectangle. 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.

Chocolate Caramel Shortbread Pretzel Bars

by

No special equipment or advanced baking skills needed to make these Chocolate Caramel Shortbread Pretzel Bars! These bars are so delicious and surprisingly EASY to make even with homemade chocolate caramel involved! You’ll love every bite of the tender shortbread and salty pretzels all covered in gooey chocolate caramel. SO Good. Top with sea salt if desired!

ONE OF A KIND DESSERT

So…you know how millionaire bars are layers of shortbread, caramel and chocolate. These Chocolate Caramel Pretzel Bars start with a shortbread base with crushed pretzel baked in it and are topped with chocolate caramel and more pretzels!

Slightly different than Twix bars, but they taste a lot like them! In my opion they’re better than a Twix, because they’re so fresh!

ABOUT THE LAYERS

SHORTBREAD WITH BAKED-IN PRETZELS

First up: tender, buttery shortbread baked with pretzels pressed on top! I love a shortbread base and opted for the same recipe as the base in my Roasted Strawberry Crumb Bars with the addition of pretzels! The pretzels add both saltiness and crunch!

The shortbread only takes a few minutes to whip up in a mixer then you just press it into a pan. Press about a cup of chopped, crushed, or whole pretzels into the dough before popping it into the oven.

It’s best to make this shortbread layer since you’ll want to let it cool completely before adding the chocolate caramel.

CHOCOLATE CARAMEL SAUCE

Nothing not to love about homemade caramel sauce but it only gets better when you add more flavor! I was lucky to have some extra maple syrup on my hands this past winter and made some amazing maple caramel sauce with it! That sauce went on everything from carrot cake to ice cream!

Naturally chocolate caramel had to be next and it IS as dreamy as you’d expect it to be! To make it, you just proceed with a caramel recipe as you normally would and stir chocolate it at the end.

TIPS FOR MAKING HOMEMADE CARAMEL SAUCE

I know caramel sauce can sound intimidating, but it’s super quick and easy especially after you’ve made it a couple of times. If you’ve never made it before, here are a few tips:

  • PAY CLOSE ATTENTION. It takes less than ten minutes to make caramel sauce, BUT you do need to WATCH for the sauce to change color so that you know when to add the remaining ingredients.
  • BE ORGANIZED. Make sure you have all your ingredients and tools nearby BEFORE you start. You’ll start with the sugar, water and corn syrup, but definitely have the remaining ingredients measured out and next to the stove. I even position my ingredients in the order that I’ll need them so that I don’t have to refer to my recipe to know what to add. Just a little visual clue.
  • KNOW WHAT TO LOOK FOR. For this chocolate caramel recipe, we want to heat the sugar, water and corn syrup until it’s medium amber. Since people’s ideas of color is different, it’s definitely helpful to have a clear idea of what color you’re going for. Bon Appetit has this cool post on The Caramel Spectrum complete with pictures. It’s especially helpful since we’re not using a thermometer to tell us what stage our caramel is in.
  • USE A POT WITH TALL SIDES AND DON’T BE SURPRISED WHEN YOUR CARAMEL HISSES! The hot caramel will definitely bubble up and sputter when you add the cream and butter, so it’s good to expect that. It’s also good to use a pot with tall sides so that you don’t get burned and it doesn’t bubble over.

Once the shortbread has cooled completely, pour the still-warm chocolate caramel over top. You don’t have to spread it too much since it will spread on its own. Top with pretzels and/or flaky sea salt! You can load the top with pretzels or keep it simple and not add a ton.

Keep in mind the pretzels have salt so it’s best not to go overboard with the sea salt!

CUTTING THE BARS

I find it easier to cut the bars when they’re out of the pan. To remove them from the pan, just lift the parchment paper and transfer the bars to a cutting board. Use a long, sharp knife and cut the bars as big or small as you’d like.

Sweet, gooey, salty, crunchy, chocolatey and delicious! These chocolate caramel shortbread pretzel bars are completely homemade and are definitely the perfect treat for any time of the year!

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Chocolate Caramel Shortbread Pretzel Bars

  • Author: Natalie
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8–16 bars 1x
  • Category: Desserts, Baking
  • Method: Baking
  • Cuisine: American
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Description

These gooey, salty, sweet chocolate caramel shortbread pretzel bars are completely homemade and are definitely the perfect treat for any time of the year! 

Scale

Ingredients

FOR THE SHORTBREAD BASE

  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 7 tablespoons cold salted butter, cubed
  • 1/3 cup plus 2 tablespoons brown sugar (light or dark)
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup chopped pretzels

FOR THE SALTED CHOCOLATE CARAMEL

  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter, room temperature, chopped 
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon vanilla
  • 3 ounces chocolate, dark or bittersweet, chopped

Instructions

  1. Preheat oven to 350 F. Line an 8 or 9 inch square pan with parchment paper with paper hanging over the sides.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about a minute until creamy. Add the flour, sugar, egg and vanilla and beat on high for 2 minutes.
  3. Press dough into prepared pan. Press the pretzels pieces gently into/on top of the dough and bake for 20-25  minutes. Rotate pan halfway after about ten minutes. Place the pan on a rack and cool completely before adding the caramel. You can place the pan in the fridge to speed up the cooling process. Just be sure to place a kitchen towel down so you don’t damage the fridge with the hot pan!
  4. Prepare caramel. 

FOR THE SALTED CHOCOLATE CARAMEL

  1. In a saucepan with tall sides, stir to combine the sugar, water, and corn syrup. Bring to a boil over medium heat and allow to cook/bubble without stirring. Gently lift and swirl the pan a few times to help the ingredients cook evenly. Cook until caramel turns light to medium amber (about 8 to 10 minutes) then remove from heat.
  2. Immediately but carefully add the heavy cream followed by the butter, salt and vanilla and finally the chocolate. The mixture will bubble and hiss with the addition of these ingredients. Stir with a whisk, spatula or wooden spoon until smooth.
  3. Pour mixture over the cooled shortbread. Top with sea salt and or crushed pretzels. Allow caramel to cool and set before cutting. Pull up on parchment paper to remove from pan. Set bars on a cutting board and use a sharp knife to cut them. 

 

Notes

Allow extra time for shortbread to cool and for caramel to set. 

Keywords: Caramel, chocolate caramel, pretzels, bars, shortbread, dark chocolate, sea salt

Chocolate Almond Toffee Slice and Bake Cookies

by

chocolate slice and bake cookies decorated with chocolate, chopped nuts and toffee bits

There’s just so much to love about these rich, nutty, chocolate almond toffee slice and bake cookies. The buttery shortbread is flavored with vanilla and almond extracts and packed with mini chocolate chips, crunchy chopped almonds and sweet toffee bits. Each cookie is drizzled with melted chocolate and sprinkled with more toffee and almond. It’s a delicious, easy cookie recipe with bakery style looks and flavor!

EASY SHORTBREAD RECIPE

My pantry and my shortbread cookies with mini chocolate chips were the inspiration for this recipe. I wanted to use this shortbread recipe because it’s simple and foolproof which is what most people (myself included) are looking for these days!

A white bowl filled with chopped almonds, toffee bits and some mini chocolate chips.

The dough for these easy slice and bake cookies is so versatile and easy that I also used this shortbread recipe as the base for my Lemon Pistachio Shortbread Cookies. If you’re a fan of lemon and white chocolate, definitely give them a try!

SIMPLE INGREDIENTS

  • BUTTER: Two sticks, unsalted.
  • POWDERED SUGAR
  • 1 EGG YOLK
  • EXTRACTS/FLAVORING: Vanilla and almond extract
  • DRY INGREDIENTS: Just flour and salt
  • TOFFEE BITS
  • MINI CHOCOLATE CHIPS: I like the minis because they are closer in size to the bits of almond and toffee but you can definitely use regular chocolate chips instead of the minis.
A mixing bowl filled with cookie dough and a small bowl with ingredients next to it.

HOW TO MAKE THESE SHORTBREAD COOKIES

  • MAKE THE DOUGH: Comes together in just minutes.
  • FORM IT INTO A LOG: Turn the dough out onto a sheet of plastic wrap and easily form it into a 10″ log. Wrapping the dough in plastic wrap will help you shape it further. Seal it up and stick it in the fridge for at least two hours.
A log of shortbread cookie dough wrapped in plastic wrap.
  • SLICE: Place the log on a cutting board and use a serrated knife to slice the cookies into 1/4″ slices.
  • BAKE: Place the slices on a baking sheet lined with parchment paper and bake for 12-14 minutes.
Chocolate chip shortbread cookies sliced and on a baking sheet ready to be baked.

DECORATING THE COOKIES

The last step is, decorating, is the most fun! Gather your melted chocolate, chopped almonds and toffee bits and get creative. Drizzle or dip the cookies in the melted chocolate. Sprinkle with the toppings.

Whatever way you top them, they will look adorable and will taste amazing! Even the cookies I thought I messed up with the drizzle on, turned out looking so good.

A batch of shortbread cookies topped with drizzled chocolate, almonds and toffee.
Some slice and bake cookies next to dishes of almonds and toffee bits.
A tower of shortbread cookies with toffee, almonds and chocolate in front of some milk.

FOR MORE COOKIE RECIPES, CHECK OUT MY:

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Chocolate Almond Toffee Slice and Bake Cookies

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: About 2 Dozen 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

These easy Chocolate Almond Toffee Slice and Bake Cookies are buttery and delicious! Filled and topped with sweet toffee, nutty almonds and lots of chocolate, they make the perfect treat! 

Scale

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg yolk
  • 2 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
  • 1/4 cup toffee bits
  • 1/4 cup chopped almonds

FOR THE TOPPING

  • 1/2 cup semi sweet chocolate chips, melted
  • 1–2 tablespoons almonds, finely chopped
  • 1–2 tablespoons toffee bits 

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 vanilla and almond extracts, followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. Stir in the chocolate chips.
  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. Using a serrated knife, slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart and bake 12-14 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 TOPPING

  1. Melt the chocolate in the microwave for 20 seconds at a time. Stir well after every 20 seconds. Pour chocolate into a zip lock bag. Snip off a corner and drizzle the cookies with chocolate. Top with chopped almonds and toffee bits. 

Keywords: Toffee, toffee bits, chocolate, chocolate chips, shortbread, shortbread cookies, almond, almonds, nuts, cookies

Shortbread Cookies with Mini Chocolate Chips

by

Shortbread cookies with mini chocolate chips on wax paper.

Baking season continues with these shortbread cookies with mini chocolate chips! Ok, who am I kidding, it’s always baking season for me. Maybe I should call it shortbread season since I just made a zesty lemon shortbread a couple days ago. I loved the dough so much and had to try it with chocolate chips! This recipe for shortbread cookies with mini chocolate chips is super easy and makes buttery, dreamy, melt in your mouth Christmas cookies!

As I mentioned, I used the same dough as my lemon pistachio shortbreads. They turned out so sweet looking and tasting and left me wanting more! I chose a flavor I love possibly even a little more than lemon: chocolate!

Shortbread cookies with mini chocolate chips stacked in a white bowl.

SHORTBREAD RECIPE

The dough is very simple and versatile. Simply mix it together, stir in the chocolate chips and form it into a log. Chill the dough until firm. I recommend chilling it for two hours. Once firm, simply slice and bake!

YOUR CHOICE OF CHOCOLATE

Instead of the lemon zest and juice, these cookies have vanilla and lots and lots of mini chocolate chips! These cookies are cute and delicious with any type of chocolate.

Feel free to use:

  • mini chocolate chips
  • regular chocolate chips
  • your favorite chocolate bar (chopped up)
  • chocolate chunks (You may need to use a sawing motion with your serrated knife when cutting the slices if you use chocolate chunks!)

DECORATING THE COOKIES

I love the simple sweetness of these cookies. They’re also super tasty and pretty with a little extra finishing touches. It can be fun to dip the edges or dip half the cookie in melted chocolate.

Just melt some semi sweet or milk chocolate chips in a bowl in the microwave until just melted. Carefully dip the edges or half of each cookie into the chocolate. Let dry on a wire rack.

FOR MORE CHOCOLATEY TREATS, MAKE MY:

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Shortbread cookies with chocolate chips on wax paper.

Shortbread Cookies with Mini Chocolate Chips

  • Author: Natalie
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29 minutes
  • Yield: About 2 dozen 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
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Description

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

Scale

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 2 1/4 cup flour
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

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 vanilla, followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. Stir in the chocolate chips.
  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. Using a serrated knife, slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart and bake 12-14 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.

Keywords: shortbread, chocolate chips, chocolate, dessert, holiday, Christmas

Lemon Pistachio Shortbread Cookies

by

white chocolate dipped shortbread cookies topped with lemon zest, pistachios and pomegranate on a rack

The new lens for my camera arrived yesterday just as I was about to photograph these easy lemon pistachio shortbread cookies. I can’t imagine a more beautiful cookie to use my new lens on than these! Not only are these cookies beautiful looking, they’re also melt in your mouth delicious!

Pistachios add a pop of green and crunch, pomegranate seeds add a burst of color and juice and the lemon in the buttery dough and on the white chocolate give the cookies a fresh look and taste inside and out! They’re simple yet special and make the best Christmas cookies.

Being that it’s December and the season of exchanging cookies, I decided to make shortbread. Shortbread felt like the cookie to make since it’s a classic and has a distinct texture. The creamy white chocolate topping with pistachios, pomegranate and lemon zest on these buttery shortbreads seriously makes this the best lemon shortbread cookie recipe!

THESE SHORTBREAD COOKIES ARE:

  • RICH AND BUTTERY (two sticks of butter plus powdered sugar, so you can imagine)
  • TENDER AND CRUMBLY (they keep their shape, but crumble a little when you bite into them)
  • MELT IN YOUR MOUTH (just bite into them and they’ll do the rest)

ABOUT THE DOUGH

This recipe can’t not taste good since it starts with two sticks of butter and some powdered sugar. The dough has a soft, play dough feel to it and is easy to shape into a log. Chill it for about two hours and then simply slice and bake it.

I was SO happy with this shortbread recipe, I used it to make these yummy shortbread cookies with mini chocolate chips. Definitely a must bake if you love chocolate and shortbread!

PRETTY AND DELICIOUS TOPPINGS

What makes these buttery lemon pistachio pomegranate cookies with white chocolate most amazing are the toppings! Since the cookies are buttery and a little crumbly, I wanted to dip them in something sweet and a little thick which led me to….white chocolate!

I also wanted to add a pop of color and some crunch. Cue the pistachios! Lemon zest adds a pretty, subtle color and hints at the zest in the dough. The pomegranate seeds add even more color along with a burst of juice!

pomegranate seeds in a bowl, some melted white chocolate, peeled pistachios, a lemon and shortbread cookies.

MELTING THE CHOCOLATE

To prepare the white chocolate, set the microwave at 50% power and microwave for intervals of about 30 seconds.

Give it a stir it and if it’s not completely melted, microwave it a little longer until it’s smooth and melted.

Lemon shortbread cookies on a rack next to chopped pistachios in bowl

BLANCHING PISTACHIOS

I use raw, blanched, peeled, chopped pistachios. Blanching and peeling the pistachios gives them their extra bright, vibrant color. If you are short on time, you can skip the blanching and peeling steps. They will still be gorgeous.

To blanch pistachios, drop them in a little boiling water for about 30 seconds. Peeling the pistachios takes a little longer, but is worth the effort!

For pics of the blanching process and for another delicious recipe with pistachios, check out my post on Chocolate Pistachio Thumbprint Cookies. (Directions for blanching are also included in the recipe below).

Lemon chocolate dipped shortbread cookies decorated with toppings

ABOUT POMEGRANATES

I first had pomegranates while living in Morocco. It was impossible not to notice when they were in season because they were everywhere! I remember watching my friend Amina and her mom and aunts tearing into these gorgeous, juicy fruits and ripping out the seeds with their hands! There was juice allover, but the bowls full of pomegranates we had for dessert was definitely worth their effort!

While letting these cookies cool, I was scrolling through Instagram and instantly mesmerized by Susan Spungen’s Abstract Art Cookies on the NY Times feed. What drew me in were the pomegranate seeds!

I loved the idea of those fresh, juicy seeds on cookies. Luckily I had a pomegranate, so I cut it up and the seeds became an amazing, last-minute addition to my cookies!

A pomegranate sliced open on a cutting board with a knife next to it

HOW DO I CUT A POMEGRANATE?

Since we have new WHITE counter tops, I was more careful than usual cutting my pomegranate! Some people like to slice pomegranates in half, but I find this cuts a lot of seeds open and gets juice allover.

The best way that I’ve found to cut one is to first cut the stem end off just a little bit to where you see some of the seeds. You’ll notice that the pomegranate has natural ‘sections’ sort of like an orange. Score the outside of the pomegranate lengthwise along the sides of each section from the stem to the root.

Use your hands to carefully open the pomegranate. The seeds will all stay in tact and will be much easier to pop out. For step by step pictures on how to cut pomegranates, check out this post from delish.com.

FYI these little “sections” of poms make awesome additions to cheese boards! I love them as an alternative to more commonly used fruits like grapes.

HOW TO DECORATE THE COOKIES

Before dipping them in the chocolate, run your fingers around the edges of the cookies. This will cause any loose crumbs to fall off before dipping them in the chocolate.

I typically coat them about 1/3 of the way, but they also look nice coated 1/2 way. I dredge just the top part of the cookie through a somewhat shallow bowl of chocolate and coat just the top.

If you want the top and bottom parts of your cookies coated, put the melted in a cup and dip rather than dredge the cookie in it.

Cookies dipped in white chocolate on a rack being topped with pomegranate, pistachios and lemon zest

Set the cookies on a rack to dry. (I dredge 3-4 at a time then add the rest of the toppings and continue until I’m finished). You’ll want to add the rest of the toppings right away before the white chocolate is set.

I use a mini grater to zest the lemon directly over the white chocolate. This helps distribute the zest more evenly rather than having it clump together if I drop it on with my fingers.

Once your cookies are dipped and sprinkled with lemon zest and pistachios, gently press some pomegranate seeds into the white chocolate!

A close up pictures of a bitten lemon pistachio pomegranate shortbread cookie.

Loaded with flavor, texture, and color, these lemon pistachio shortbread cookies with white chocolate are a must try at any holiday cookie swap or party! I’m also planning on making them for Valentine’s Day!

Next time I make them, I might cover the entire cookie with the toppings for more of that amazing flavor combination of the white chocolate, lemon zest, pistachios and pomegranates!

FOR MORE DELICIOUS COOKIE RECIPES, TRY MY:

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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

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

Chocolate Pistachio Thumbprint Cookies

by

chocolate thumbprint cookies with chocolate icing jam and pistachios on a cookie rack

With two types of chocolate, butter, pistachios and jam as the main ingredients, you know these Chocolate Pistachio Thumbprint Cookies are destined to bake into stunning, melt-in-your-mouth, tasty treats!

Pistachios

Pistachios always remind me of Tunisia. I lived there for a year and have vivid taste memories of their amazing pistachio desserts! I spent many moments in patisseries in Tunis just staring into glass cases admiring the many beautiful, ornate, and very green pistachio sweets!

These Chocolate Pistachio Thumbprint Cookies are coated in chopped pistachios and have the intense/amazing pistachio flavor I was hoping for! You can simply chop raw pistachios, but I recommend blanching them and removing the skins before chopping them. Blanching them takes less than a minute.

yellow, purple and green shelled pistachios over a pot of boiling water

Unfortunately, peeling pistachios is a bit tedious since you’ll need to peel each one individually. Recruit someone to help or try to distract yourself with the beauty of each peeled pistachio! It’s so worth the effort when you see the bright green color blanching and peeling gives them! The bright green pistachios are so pretty in contrast with the chocolate!

Whether you blanch them or not, it’s also up to you how finely you decide to chop them. I liked them a little chunkier, but pistachios also look beautiful when they’re finely chopped!

freshly peeled bright green pistachios next to pistachio peels

Easy to Make

These scrumptious cookies are easy and fun to make.  Just cream the butter and add the sugar, vanilla and egg yolk. Mix in the dry ingredients and your dough is ready to roll (into balls!) The dough is pretty firm so, unlike most shortbread recipes, it doesn’t require any chilling.

Once your dough is mixed together, use about 1 tablespoon to form each ball. Roll the balls well between your hands til they’re nice and smooth. Use your thumbprint or the back of a rounded teaspoon measuring spoon to make indentations. If you use a teaspoon, dip it into flour and give it a shake to remove the excess. This should keep the teaspoon from sticking to the dough.

chocolate pistachio shortbread cookies on a baking sheet with thumbprints and covered in peeled chopped pistachios

HOW TO DECORATE THUMBPRINT COOKIES?

And now-the fun part! Once you have indentations in the balls, you can choose how to decorate them.

Here are some suggestions:

  • Bake the cookies plain as chocolate shortbread.
  • Fill some with jam for classic thumbprints.
  • Coat some or all with pistachios.
  • Fill some with chocolate after baking.

About the Filling

Indent the balls before going into the oven and again when they come out of the oven since they puff up a little when baking. Fill them with either jam or chocolate.

For the jam: I used apricot jam, but strawberry or raspberry would be tasty too! Add the jam either before baking them or right after they come out of the oven.

For the chocolate: Fill the indentations with mini or regular sized chocolate chips as soon as you take them out of the oven. Semi-sweet or dark chocolate both work. Give them a few minutes to melt before giving them a quick stir to make sure that the chips have melted.

a buttery chocolate shortbread cookie decorated with pistachios and filled with chocolate icing
gorgeous freshly baked chocolate thumbprint cookies with melted chocolate chips
chocolate cookies filled with chocolate icing stacked on top of each other

These Chocolate Pistachio Thumbprint Cookies are what baking is all about. They’re fun, creative and easy to make and give you a beautiful, delectable treat to enjoy and share!

Thanks for reading! Hope you enjoy this recipe! For more delicious cookie recipes, check out my:

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chocolate pistachio thumbprint cookies on a round black cookie rack with mini chocolate chips and apricot jam next to them

Chocolate Pistachio Thumbprint Cookies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Category: Dessert
  • Cuisine: American
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Description

Make these easy, buttery, no-chill Chocolate Pistachio Thumbprint Cookies for the best thumbprint cookies! Fill them with chocolate or your favorite jam!

 
 
Scale

Ingredients

  • 3/4 cup unsalted butter (room temperature )
  • 1/2 cup sugar
  • 1 egg (divided)
  • 3/4 teaspoon vanilla
  • 1 1/4 cup flour
  • 1/3 cup unsweetened cocoa  
  • 1/2 teaspoon salt
  • 3/4 cup pistachios (raw, blanched, and finely chopped)
  • chocolate chips (mini or regular sized, semi-sweet or dark )
  • jam (any flavor )

Instructions

FOR THE PISTACHIOS

  1. 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. 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 COOKIES

  1. Preheat oven to 350 F and line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, salt, and sifted cocoa powder. Set aside.
  3. In the bowl of an electric mixer, beat the butter on medium speed until creamy, about 1-2 minutes. Add the sugar, vanilla, and egg yolk and blend just until combined. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, beat in the dry ingredients and blend until just combined.
  4. Form dough into balls, using about 1 tablespoon of dough per ball. Roll the balls between your hands an to make them smooth and place them on the baking sheet.
  5. For the pistachio-coated cookies, dip the balls in the egg white and then roll each ball around in the pistachios. Place the balls back on the cookie sheet.
  6. Press your thumb or the bottom of a round teaspoon measuring spoon into each ball to create an indentations in the center. Dip the teaspoon (if using) in flour before using to prevent sticking. Be careful not to press to hard or deep that the dough cracks. 
  7. Cookies can be filled with jam before or after baking. Fill them with about 1/2 teaspoon of jam each. Bake 12-14 minutes.
  8. Allow cookies to cool on the cookie sheet for five minutes before transferring them to a wire rack to cool. If using chocolate chips, add them to the centers immediately when you remove the cookies from the oven. Add enough to fill each indentation. Allow them a few minutes to melt and then give the chocolate a stir using a small spoon. If you did not add jam before baking and wish to fill some cookies with jam, add it immediately upon removing them from the oven.

Notes

Blanching and peeling the pistachios makes them bright green and gorgeous, but this step can be skipped.