Pistachio White Chocolate Shortbread
Serves: 20
 
Ingredients
  • 1 cup unsalted butter, softened
  • ⅓ cup confectioners’ sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup finely chopped roasted salted pistachios
  • 1 (10-ounce) bag white chocolate melting wafers, melted according to package directions
  • Garnish: finely chopped roasted salted pistachios
Instructions
  1. In a large bowl, beat butter, sugars, and salt with a mixer at medium-low speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Add egg yolk and vanilla, beating until combined.
  2. Gradually add flour, beating just until combined. Beat in pistachios, stopping to scrape sides of bowl.
  3. Turn out dough onto a large piece of parchment paper. Using parchment to help, roll dough into a 2-inch-diameter log. Wrap in parchment, and refrigerate until firm, about 2 hours.
  4. Preheat oven to 325°. Line a baking sheet with parchment paper.
  5. Using a serrated knife, trim ends of dough log if desired. Cut log crosswise into ½-inch-thick slices. Place 1 inch apart on prepared pan.
  6. Bake until bottom edges of cookies are golden, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
  7. Dip cooled cookies into melted white chocolate as desired, letting excess drip off. Return cookies to parchment-lined pan, and immediately garnish with pistachios, if desired. Refrigerate until white chocolate is set, about 15 minutes. Store in an airtight container for up to 5 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pistachio-white-chocolate-shortbread/