Lemon Shortbread Cookies

• Preheat oven to 375°F. Line a baking sheet with parchment.
• Place the butter in the bowl of a stand mixer. Using a paddle attachment, mix on medium speed until creamy. Scrape down the sides of the bowl.
• Add sugar, zest, and salt, and mix until combined, about 2 minutes.
• Add vanilla and mix until combined. Scrape down the bowl.
• Add flour and mix on medium-low until the dough begins to come together.
• Dump dough on the counter and use your hands to knead the dough together into a ball.
• Roll the dough into a square that is about 1/2 inch thick and wrap it in plastic. Refrigerate for half an hour.
• Place the dough between two sheets of parchment paper and roll out until it is 1/4” thick. If it is too firm, let it rest for a few minutes.
• Cut the dough into desired shape using a knife or cookie cutter.
• Place cookies on a parchment-lined baking sheet and bake for 13-15 minutes or until the bottoms are lightly golden. Allow cookies to cool to room temperature.

Optional

• For white chocolate-dipped cookies, fill a small saucepan with 1 inch of water and heat to a simmer. Break the chocolate bar into small pieces and place in a heat-proof bowl (the bowl should be wider than your saucepan) and place the bowl over (not touching) the simmering water.
• When it begins to melt, stir. When it is almost melted, remove the bowl from heat (try to keep the steam from coming in contact with the chocolate, or the chocolate will seize). Continue stirring until all the chocolate has melted.
• Hold a cookie over the chocolate and spoon the melted chocolate over half of the cookie. Set the cookie on parchment paper and repeat with the remaining cookies. Sprinkle lemon zest over the chocolate before the chocolate sets.