Pistachio White Chocolate Shortbread Cookies
These Pistachio White Chocolate Shortbread Cookies beautifully combine the nutty richness of pistachios with creamy white chocolate for a delightful treat.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookies
- 1 cup 1 cup (225 g) unsalted butter, softened Unsalted Butter: This prevents the cookies from being overly salty. You can substitute with salted butter but reduce the added salt.
- 1/2 cup 1/2 cup (60 g) powdered sugar
- 2 cups 2 cups (240 g) all-purpose flour
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 cup 1/2 cup (75 g) chopped pistachios Pistachios: Shelled and roughly chopped for the best texture. Substitute with almonds or walnuts if desired.
- 1/2 cup 1/2 cup (90 g) white chocolate chips Choose high-quality chips for a more pronounced flavor. You can swap for dark or milk chocolate for a different taste.
- 1 teaspoon 1 teaspoon (5 ml) vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use an electric mixer or a whisk to beat the softened butter and powdered sugar until the mixture is light and fluffy.
- Stir in the vanilla extract until well combined.
- Gradually incorporate the all-purpose flour and salt into the butter mixture, mixing until just combined.
- Gently fold in the chopped pistachios and white chocolate chips until evenly distributed.
- Divide the dough into two equal portions and shape each into a log. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Remove from the refrigerator and slice each log into thick rounds, about 1/2 inch thick, and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on a wire rack before enjoying.
Notes
Ensure your butter is at room temperature for easy creaming. Don’t over-mix once you add the flour; this helps achieve a tender cookie. If the dough feels too warm, chill it for an additional 15 minutes before slicing. Rotate your baking sheet halfway through baking to ensure even cooking.