Ingredients
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- 8oz (1 Cup) Butter, softened to room temperature
- 150 grams (3/4 Cup) Granulated Sugar
- 1 Teaspoon LorAnn Pistachio Bakery Emulsion
- 1 Teaspoon Vanilla Extract
- 291 grams/ 2 1/3 cup All Purpose Flour
- 1 cup Roasted & Lightly Salted Pistachios, chopped
- 8oz Good Quality White Chocolate
- 1/4 cup Finely Chopped Pistachios
Instructions
- In an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the vanilla extract and pistachio emulsion mixing to combine. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Turn the speed down to the lowest setting and add the flour mixture until just combined. Fold in chopped pistachios.
- Place a large piece of plastic wrap on the counter and put the dough on top. Shape cookie dough into two rectangular logs about 6 inches long by 2 inches wide. Once the logs are formed wrap them tightly in plastic wrap and chill for at least 2 hours.
- When ready to bake preheat oven to 350F/180C and line a baking sheet with parchment paper or a silicone liner or parchment paper, set aside. Slice the chilled dough into 1/4 inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
- In a double boiler or a makeshift one- a pot filled with a little water over low medium heat with a bowl on top (not touching the water) add chopped white chocolate and then let the steam from the water melt the chocolate. Be careful as white chocolate burns very easily.
- Use a spoon to drizzle the chocolate on top of the cooled cookies or dip the cookie halfway into the chocolate. Immediately sprinkle roasted nuts on top. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.
- Prep Time: 10
- Chill Time: 2 Hours
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: American
