White Chocolate Dipped Shortbread Cookies with Pistachios
Buttery pistachio shortbread cookies dipped in white chocolate are an easy an slice-and-bake style cookie that's great for the holidays or any time of year!*Single batch makes about 4 dozen cookies*
Servings: 48 Servings
Calories: 106kcal
Ingredients
- 1 Cup salted butter, softened
- ¾ Cup granulated sugar
- 2 teaspoons vanilla extract
- 2 Cups all-purpose flour
- 1 Cup finely chopped roasted & salted pistachios + more for topping (if desired)*
- 8 ounces white chocolate, roughly chopped
- 1.5 teaspoons neutral oil (vegetable, canola, or grapeseed)
Instructions
- In the bowl of a stand mixer (or using a large mixing bowl and an electric hand mixer), cream together the butter and sugar on medium-high for 3-5 minutes, until light, fluffy, and pale yellow, scraping down the sides as needed.1 Cup salted butter, softened, ¾ Cup granulated sugar
- Towards the end of creaming, add in the vanilla extract, mixing to combine.2 teaspoons vanilla extract
- Reduce the speed to low, and slowly add in the flour, mixing until JUST combined.2 Cups all-purpose flour
- Gently mix in the chopped pistachios into the dough.1 Cup finely chopped roasted & salted pistachios + more for topping (if desired)*
- Split the dough in half (approximately).
- On pieces of wax paper (or parchment paper), shape each half of the dough into a log about 1.5” - 2” in diameter. Wrap and refrigerate for at least 2 hours (up to 2 days).
- When ready to bake, preheat the oven to 375°F and set out cookie sheets (option to line with parchment paper if desired for easy clean up).
- Remove the chilled dough from the fridge, unwrap, and use a sharp knife to trim off the uneven ends. Then cut the dough into ¼” thick slices and place the slices at least 1” apart on the cookie sheets.
- Bake until JUST firm and browning on the bottoms, about 10-12 minutes.(Visually they'll no longer look shiny, and the cookies will be firm to the touch with a gentle poke)
- Cool on the pans for a few minutes, then transfer the cookies to a wire rack to cool completely.
- Once the cookies are cooled, set out a sheet of wax paper by your “dipping station”. Have additional chopped pistachios ready if using (the smaller the better for topping!).
- Using the double boiler method or microwave method, slowly melt the white chocolate with the oil, stirring frequently to combine. Stop heating the chocolate when it’s about 75% melted, stirring constantly to help melt the remaining chocolate pieces.8 ounces white chocolate, roughly chopped, 1.5 teaspoons neutral oil
- Dip one half of each cooled cookie into the melted white chocolate and place onto the wax paper. Alternatively, drizzle the melted white chocolate over the cookies set onto the wax paper.
- Sprinkle with additional chopped pistachios (if desired) and allow the chocolate to set up.
- Once the chocolate is completely set, store in an airtight container with wax paper or parchment between layers.
Notes
*I've found that a 12ounce bag of unshelled, salted pistachios gives me enough for this recipe including sprinkling on top (with a handful or two to spare).
*Cook time noted assumes multiple rounds of cookie sheets in and out of the oven.
Storage: Store fully cooled and set pistachio shortbreads in an airtight container at room temperature for up to one week for best texture and flavor. To help prevent sticking, add a sheet of wax paper between each layer of cookies. You can also freeze baked cookies for up to 3 months!
Nutrition
Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.4mg
