These pistachio cookies are mouth-watering with the nutty pistachios combined with the melt-in-mouth texture and white chocolate drizzle. Step-by-step photos teach you how to make these slice-and-bake pistachio cookies.
This guest blog post is brought to you by Elizabeth Waterson of Confessions of a Baking Queen.
All year long, specifically during the Christmas season, I don’t think I have ever come across too many cookies, but what I have come across is too many of the same cookies. I love having an array of cookies to devour, the different textures and flavors are my favorite thing. These white chocolate pistachio shortbread cookies are perfect for your Christmas cookie plate.
This shortbread-style cookie is easy to prep ahead of time, no scooping is required just slice and bake, and adding a white chocolate drizzle makes them feel ever so special. Thanks to the LorAnn Pistachio Emulsion the pistachio flavor is bursting within these cookies.
Let’s get to the recipe.
For these scrumptious cookies you will need:
Here’s my best tips in creating this fun and vibrant design using piping bags and a variety of piping tips.
- Butter. The butter needs to be softened to room temperature.
- Granulated Sugar. The sugar will cream into the butter.
- Pistachio Emulsion. The star of the show, the LorAnn Pistachio Emulsion will help create an intense and delicious pistachio flavor to your cookies that you don’t get from just adding chopped pistachios.
- Vanilla Extract. Just a bit of vanilla complements the beautiful nutty pistachio flavor profile.
- All Purpose Flour. Make sure you measure your flour properly, too much or too little can drastically affect the recipe. I highly suggest weighing your ingredients with a scale.
- Roasted & Lightly Salted Pistachios. I love adding the slightly salted pistachios so you get some of the sweet and salt flavor combos. You’ll want to chop the nuts into smaller pieces.
- White Chocolate. Make sure you use good-quality white chocolate to compliment these cookies. You can use white chocolate chips at a push but I don’t recommend it.
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 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 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.
When ready to bake preheat the oven to 350F/180C and line a baking sheet with parchment paper or a silicone liner 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.
Make sure to check out LorAnn Oils for all of their delicious baking emulsions.
How to Freeze
You can totally freeze the logs of pistachio shortbread cookie dough for a month or two. Once you have fully wrapped the pistachio cookie dough I suggest placing it in a freezer-safe container to help prevent freezer burn.