Description
Delight in these buttery pistachio shortbread cookies, perfectly crisp with a tender crumb and studded with chopped pistachios and white chocolate for added texture and flavor. Finished with a luscious white chocolate ganache drizzle topped with finely chopped pistachios, these cookies are ideal for festive occasions or a sophisticated tea-time treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter (cold and diced into small cubes)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup pistachios (chopped)
- ½ cup white chocolate (roughly chopped)
Ganache Drizzle
- 2 ounces white chocolate (roughly chopped)
- 1-2 tablespoons heavy cream
- 2 tablespoons pistachios (chopped finely, for topping)
Instructions
- Cream the butter and sugar: In a large mixing bowl, add the cold diced butter and powdered sugar. Use an electric mixer to beat until creamy, scraping down the bowl sides occasionally to ensure even mixing.
- Add flavorings: Incorporate the vanilla extract and salt into the butter-sugar mixture and blend thoroughly to combine.
- Mix in flour carefully: Gradually add the all-purpose flour, stirring gently with a spatula after each addition just until barely incorporated. Avoid over-mixing to keep the cookies light and tender.
- Fold in mix-ins: Stir in the chopped pistachios and roughly chopped white chocolate evenly throughout the dough.
- Shape the dough: Divide the dough into two equal portions. Shape each into a log about 6 inches long and 1½ to 2 inches in diameter. Press and roll on a lightly floured surface as needed to create smooth, compact logs without air pockets.
- Chill the dough: Wrap each log tightly in plastic wrap or parchment paper. Refrigerate for at least 1 hour to firm up before slicing.
- Prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Slice the cookies: Remove the chilled dough logs from the refrigerator and slice into ½-inch thick rounds. Arrange the slices on the prepared baking sheet leaving space between each cookie.
- Bake the cookies: Bake in the preheated oven for 8–10 minutes or until the edges turn a light golden color.
- Keep dough chilled: Place the remaining dough logs back in the refrigerator between baking batches to maintain firmness and prevent spreading.
- Cool the cookies: Transfer baked cookies to a wire rack and allow to cool completely before decorating.
- Make ganache drizzle: In a microwave-safe bowl, combine the roughly chopped white chocolate and heavy cream. Heat in 30-second intervals, stirring well each time, until the mixture is smooth and melted. Avoid overheating to prevent seizing. Alternatively, melt using a double boiler on the stovetop.
- Decorate: Drizzle the ganache evenly over the cooled cookies, then sprinkle with finely chopped pistachios for a delightful finishing touch.
Notes
- Ensure the butter is very cold to achieve the best texture in your shortbread.
- Do not over-mix once the flour is added to maintain a delicate crumb.
- Keep cookies refrigerated between baking batches to help them hold their shape.
- Use a sharp knife for clean slices to prevent crumbling.
- Ganache can be customized with different types of chocolate or extracts for varied flavors.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
