PISTACHIO WHITE CHOCOLATE COOKIES RECIPE
Continuing with a series of homemade gifts for Christmas, we are diving into a recipe that is near and dear to my heart—White Chocolate Pistachio Cookies. This recipe checks the box for everything I love—pistachios, white chocolate, and shortbread cookies.
HOMEMADE GIFTS ARE THE BEST
Anyone can just log onto their cell phone and order something. But if you spend your time making something, that is definitely more special. Homemade gifts are extra special as we know someone put a lot of thought into making it, showing how much you care about the person
They are Unique
Homemade gifts are one of a kind, made only by you! No one can replicate what you made, and they will always remember that you made it. No one can buy what you made off the store shelf. Every ingredient was hand-picked by you, making it more special.
Better Quality
Anything you buy off the shelf was made most likely by a machine. When you spend time in the kitchen, you are ensuring that what you make is the best as you are not mass-producing a product.
Cost Savings
If you buying a gift for everyone causes you to go into debt, making something homemade is the best option. With just a handful of ingredients and supplies, you can make large batches of personalized gifts for everyone in your life. To me, the time you put into making it is way more valuable than spending a ton of money on a gift. These Pistachio White Chocolate Shortbread Cookies cost less than $20 to make, which is a win!
More Thoughtful
That delicious cookie you made took a lot of research. You spent time gathering the ingredients, ensuring it’s of high quality, and putting love into the final product. This definitely will make anyone feel special and seen.
THE RECIPE
This White Chocolate Pistachio Cookies recipe are amazing! The cookie is dipped in white chocolate and then sprinkled with crushed pistachios. The combination of salted pistachios and white chocolate gives these Pistachio White Chocolate Cookies a delicious sweet and salty flavor.
WHAT YOU WILL NEED:
- 1 cup unsalted butter, softened
- 1/3 cup confectioners’ sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon Kosher salt
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup finely chopped roasted salted pistachios
- 1 (10-ounce) bag white chocolate
- Garnish: finely chopped roasted salted pistachios
Step 1:
Turn out dough onto a large piece of parchment paper. Using plastic wrap to help, roll dough into a 2-inch wide log. Wrap in plastic wrap and refrigerate until firm, about 2 hours.
Step 2:
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl. Add egg, beating until well combined. Add molasses, beating until well combined.
Step 3:
Preheat oven to 325°. Line a baking sheet with parchment paper.
Step 4:
Using a chef’s knife, trim ends of dough log. Slice crosswise 1/2 inch thick. Place 1 inch apart on prepared pan.
Step 5:
Bake until bottom edges of cookies are golden, 20-25 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cook completely on wire rack.
Step 6:
While the cookies are baking, melt white chocolate in a heat-proof bowl over 1/2 cup of water at a low simmer in a medium saucepan.
Step 7:
Line a baking sheet with parchment paper. Dip cooled cookies into melted white chocolate, covering about one-third to half of each cooking and letting excess drip off. Place on prepared pan, and immediately garnish with pistachios. Refrigerate until white chocolate is set, about 15 minutes. Store in an airtight container for up to 1 week.
Recipe for Pistachio White Chocolate Shortbread Cookie is taken from Louisiana Cookin’ Magazine.
White Chocolate Pistachio Cookies
Ingredients
1 cup unsalted butter, softened
1/3 cup confectioners’ sugar
1/4 cup granulated sugar
1/4 teaspoon Kosher salt
1 egg yolk, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cups finely chopped roasted salted pistachios
1 10-ounce white chocolate
Garnish: finely chopped roasted salted pistachios
Instructions
In a bowl of a stand mixer fitted with the paddle attachment, beat butter at medium-low speed until smooth, about 1 minute. Add sugars and salt, and beat until smooth and well combined. Add egg yolk and vanilla, and beat until combined. Add flour in two additions, beating just until combined after each addition. Beat in pistachios.
Turn out dough onto a large piece of parchment paper. Using parchment to help, roll dough into a 2-inch wide log. Wrap in parchment and refrigerate until firm, about 2 hours.
Preheat oven to 325°. Line a baking sheet with parchment paper.
Using a chef’s knife, trim ends of dough log. Slice crosswise 1/2 inch thick. Place 1 inch apart on prepared pan.
Bake until bottom edges of cookies are golden, 20-25 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cook completely on wire rack.
While the cookies are baking, melt white chocolate in a heat-proof bowl over 1/2 cup of water at a low simmer in a medium saucepan.
Line a baking sheet with parchment paper. Dip cooled cookies into melted white chocolate, covering about one-third to half of each cooking and letting excess drip off. Place on prepared pan, and immediately garnish with pistachios. Refrigerate until white chocolate is set, about 15 minutes. Store in an airtight container for up to 1 week.
Recommended Products
Nutrition Facts
Calories
243.55
Fat
15.7 g
Sat. Fat
8.88 g
Carbs
23.44 g
Fiber
0.72 g
Net carbs
22.71 g
Sugar
13.15 g
Protein
3.06 g
Sodium
43.87 mg
Cholesterol
37.1 mg
