White Chocolate Pistachio Shortbread Cookies October 15, 2014 by Jill Foucre Leave a Comment White Chocolate Pistachio Shortbread Cookies 2014-10-15 12:44:47 Print Ingredients 2 cups all-purpose flour ¾ t. kosher salt 2 sticks unsalted butter (room temperature) ½ cup confectionary sugar 1 t. vanilla ½ cup finely chopped pistachios (or ground) ½ cup coarsely chopped pistachios (for dipping) 1 to 1 ½ cups of white chocolate discs* Instructions Preheat oven to 350 degrees. Line baking pans with parchment paper and set aside. Sift together flour and salt. Set aside. 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. Lightly flour a smooth surface. 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. 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. Melt white chocolate in microwave or over simmering water. 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 *Lynn recommends Ghiradelli or Graham’s **Can dip entire top or half of the cookie into the melted chocolate By Lynn Krizic Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/