White Chocolate Pistachio Shortbread Cookies

White Chocolate Pistachio Shortbread Cookies
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Ingredients
  1. 2 cups all-purpose flour
  2. ¾ t. kosher salt
  3. 2 sticks unsalted butter (room temperature)
  4. ½ cup confectionary sugar
  5. 1 t. vanilla
  6. ½ cup finely chopped pistachios (or ground)
  7. ½ cup coarsely chopped pistachios (for dipping)
  8. 1 to 1 ½ cups of white chocolate discs*
Instructions
  1. Preheat oven to 350 degrees. Line baking pans with parchment paper and set aside.
  2. Sift together flour and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, mix butter and confectionary sugar until light and fluffy (approximately 2 minutes). Mix in vanilla. Add flour mixture and ½ cup finely chopped pistachios. Mix until combined and dough sticks together.
  4. Lightly flour a smooth surface.
  5. Divide dough in half. Form each half into a disk and roll out until approximately ¼ inch thick. Cut into desired shapes with a cookie cutter. Transfer cut out dough to baking sheet.
  6. Bake 12-15 minutes (will be light brown in color on bottom of the cookie). Immediately remove from baking sheet and transfer to a cooling rack. Allow cookies to cool completely.
  7. Melt white chocolate in microwave or over simmering water.
  8. Dip each cookie into the white chocolate** While chocolate is still ‘wet’ sprinkle with the remaining ½ cup of finely chopped pistachios. Allow cookies to dry completely before packaging.
Notes
  1. *Lynn recommends Ghiradelli or Graham’s
  2. **Can dip entire top or half of the cookie into the melted chocolate
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