Cranberry, Lemon & Pistachio Shortbread Dipped in White Chocolate

Recipe by: Roche Bros

Servings

Prep time

30 minutes

Cook time

18 minutes

Calories

237 kcal

Ingredients

In large bowl, place 1 cup each softened Full Circle Organic unsalted butter and powdered sugar and beat with mixer on medium speed for 2 to 3 minutes. Add 1 Roche Bros. egg white, 1/2 teaspoon Food Club pure vanilla extract; mix 1 to 2 minutes until incorporated. On low speed, add 2 cups Food Club all-purpose flour and 1/4 teaspoon Food Club salt; mix 1 to 2 minutes. Add 1½ tablespoons lemon zest, 1/2 cup each coarsely chopped pistachios and coarsely chopped Roche Bros. dried cranberries; mix well.
Dust work surface with flour; form dough into 12-inch long x 2-inch diameter log. Wrap dough with plastic wrap; place on cookie sheet; refrigerate at least 1 hour up to 1 day. Slice dough into 24 (1/2-inch thick) slices. On 2 cookie sheets lined with parchment paper, place cookies about 2 inches apart. Bake at 350° for 18 minutes or until edges feel firm. Let cool 30 minutes.
In microwave safe bowl, melt 8 ounces white chocolate, cooking in 10 second increments, stirring until melted and smooth. Dip shortbread cookie halfway into melted white chocolate. Sprinkle white chocolate dipped half of cookie with 1 cup finely chopped pistachios or holiday sprinkles. Repeat until all cookies are dipped and sprinkled. Refrigerate 10 minutes. Store in airtight container, in cool area up to 5 days. Makes 24 cookies.