Eggless Shortbread Cookies

Line two baking pans with parchment paper or silicone baking mats. Prepare a large piping bag with an oversized basket weave tip.

Cream together the butter and powdered sugar 3-4 minutes or until light and fluffy.
Add the lemon zest, vanilla and salt and beat to combine. Add the flour and beat just until combined. Add the lemon juice and beat just until combined.
Transfer the dough to the prepared piping bag.

Pipe the cookies onto the prepared pans in 4 inch segments. Clean up the ends by cutting off a bit of excess with a butter knife or offset spatula.
Preheat the oven to 350°F. While the oven is preheating, place the trays of piped cookies in the freezer for at least 10 minutes.
Bake for 12-15 minutes or until just lightly golden brown around the edges. Cool baked cookies on a wire rack.

In a small, microwave-safe bowl combine the white chocolate and coconut oil. Microwave* in 30 second increments, stirring in between, until completely melted and smooth.
Add ¼ teaspoon of the butterfly pea powder and stir until smooth. Dip ⅓ of the cookies in this light blue color. Shake off excess and place on parchment lined baking sheets.
Add another ¼ teaspoon of butterfly pea powder and stir until smooth**. Dip ⅓ of the cookies in this medium blue color. Shake off excess and place on parchment lined baking sheets.
Add another ¼ teaspoon of butterfly pea powder and stir until smooth. Dip ⅓ of the cookies in this dark blue color. Shake off excess and place on parchment lined baking sheets.
Place the dipped cookies in the refrigerator to set the chocolate. Store in an airtight container at room temperature.