by: Kate McMillan
Cook Time
2 hours 46 minutes
Prep Time
10 minutes
Yield
22–24 cookies
Total Time
2 hours 46 minutes
Prep Time
10 minutes
Yield
22–24 cookies
summary
A lovely and simple holiday cookie, perfect to impress at a cookie exchange. Shortbread isn’t overly sweet, so that little dip in melted white chocolate is a wonderful addition to this easy slice-and-bake pistachio shortbread cookie recipe.
ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup roasted and lightly salted shelled pistachios
- ½ cup white chocolate chips
directions
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until combined. Add the vanilla and then the flour.
- Separate about 2 tablespoons of the pistachios and finely chop. Set these aside for the garnish. Roughly chop the remaining pistachios and add to the mixing bowl. Mix on medium, just until completely combined.
- Form the dough into a log, about 12 inches long and 2½ inches thick on a piece of parchment paper. Roll the dough up in the parchment and transfer to the freezer for 30 minutes or the refrigerator for 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. While the oven heats, slice the dough log into 22–24 cookies. Place half of the cookies onto the baking sheet an inch apart and transfer to the oven. Bake until golden brown on the edges, 15–18 minutes. Allow cookies to cool on the tray for 5 minutes and then carefully transfer to a wire rack to cool completely. Repeat this process with the rest of the cookies.
- Place the white chocolate chips in a glass bowl and transfer to the microwave. Heat, stopping to stir every 15 seconds, until the chips are completely melted and smooth, about 1½ minutes total.
- Carefully dip each of the cookies into the melted white chocolate and sprinkle lightly with the finely chopped pistachios.
notes
It is imperative that you allow the dough to chill. You can do this in the freezer for 30 minutes or the refrigerator for at least 2 hours or up to 24 hours. This is a very crumbly dough and it needs time to set.
Equally important is that you allow the cookies to cool fully before you dip them into the white chocolate.
You can use white, dark or milk chocolate in this slice-and-bake pistachio shortbread cookie recipe.
