Pistachio Cookies

Step 1

Beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.

Cream the Butter and Sugars

Add the vanilla extract and LorAnn Pistachio Bakery Emulsion mixing to combine.

Add Vanilla & Pistachio Emulsion

Step 2

Turn the speed down to the lowest setting and add the flour mixture until just combined.

Combine mixtures

Step 3

Add the dry ingredients—mixing until just combined. Using a spatula, gently fold in the Butterfinger pieces—making sure not to crush them too much.

Add Pistachios

Step 4

Place two large pieces of plastic wrap on the counter and put the dough on top. Shape cookie dough into a rectangular log 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.

Wrap the Dough

Step 5

Preheat the oven to 350F and line a baking sheet with parchment paper set aside. Slice the chilled dough into ¼ inch thick pieces, then place the cookies on a sheet 1 inch apart from each other.

Slice and Bake

Step 6

Drizzle with white chocolate and add chopped pistachios

Drizzle Chocolate & Pistachios

Step 6

Enjoy!