Pistachio Shortbread Dipped in White Chocolate
Pistachio Shortbread Dipped in White Chocolate is a delightful treat that combines buttery shortbread with the rich flavors of roasted pistachios and creamy white chocolate. Each bite offers a melt-in-your-mouth experience, perfect for any occasion, from celebrations to quiet evenings at home. Easy to make and stunningly beautiful, these cookies are sure to impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2 cups all-purpose flour
- 1 cup shelled roasted pistachios, coarsely chopped
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- Flaky sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 3 minutes).
- Gradually add the flour and chopped pistachios, mixing gently until just combined.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them two inches apart.
- Bake for 15-18 minutes until edges are lightly golden.
- Once cooled slightly, melt white chocolate chips until smooth. Dip each cookie halfway into the melted chocolate and place back on parchment to set.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For added flavor, consider incorporating orange zest into the dough. - Store cookies in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.