Grammy's Kitchen · Shortbread · White Chocolate Dipped Lemon Shortbread
One of 67 shortbread recipes we measured
4 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 80% | 86% |
| total sugar | 53% | 56% |
| salt | 1% | 1% |
| acid | 4% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup (226g) unsalted butter, (softened) |
| 150 g | 3/4 cup (150g) granulated sugar |
| 15 g | 2 1/2 Tbsp (15g) lemon zest ((from about 4 medium lemons)) |
| 2 g | 1/4 tsp salt |
| 10 g | 2 tsp fresh lemon juice |
| 4 g | 1 tsp vanilla extract |
| 284 g | 2 cups (284g) all-purpose flour ((scoop and level to measure)) |
| 340 g | 12 oz. vanilla candy melts or chopped white chocolate |
| 50 g | 1/3 cup (50g) unsalted pistachios, (chopped (optional)) |
Method: 13 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made these numerous times and they are always a hit. I would love to make them again, but am currently out of lemons. Should the moisture in the recipe be adjusted somehow if the lemon juice is omitted? Thanks for a great recipe!” — a cook, 5.0★
“love these! made a whole batch and making another one today. love the real not overpowering lemon flavor and white chocolate mix. thank you!” — a cook, 5.0★