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Fall Foodie: Pistachio and White Chocolate Shortbread Cookie

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There is something so undeniably satisfying about cracking open nutshells. The sound is not only gratifying but fishing out and feasting upon the encased nut is its own reward.

 

Now that autumn is here, so is peak nut season. To get us cracking on the harvest, we recruited Justine Dungo of the aptly named blog Pretty in Pistachio to share one of her favorite pistachio cookie recipes.

 

As if a deliciously buttery cookie wasn’t enticing enough, you can enjoy bonus health benefits by adding nuts to your diet this fall. The season’s sudden weather change can weaken your immune system, making you more susceptible to cold and flu. But vitamin-rich nuts, like pistachios, can help boost your waning immunity levels.

 

So what are you waiting for? Preheat the oven and start smashing those pistachios!

 

Pretty in Pistachio’s Pistachio and White Chocolate Shortbread Cookies

Makes 2 dozen

 

Ingredients

1 cup unsalted butter, softened

1 cup confectioners’ sugar

¼ teaspoon salt

2 large egg yolks

1 1/2 cups chopped pistachio nuts

1 1/3 cups all-purpose flour

2/3 cup cake flour

2 cups white chocolate morsels

Butter to grease cookie sheet

 

Directions

Fit an electric mixer with the paddle attachment. With the mixer on medium, cream butter and sugar for 3-5 minutes until fluffy. Beat in salt and egg yolks. Fold in ½ cup chopped pistachios.

 

In a medium bowl, combine all-purpose flour, cake flour and salt. Add flour mixture to mixer and beat on low until mix is just incorporated and the dough has turned moist. Remove dough from mixing bowl and wrap in Seran wrap. Chill in refrigerator for 15 minutes.

 

Preheat the oven to 325°F. Grease a cookie sheet with butter.

 

On a lightly floured surface, roll out dough to 1/8-inch thickness. Use a cookie cutter to cut out desired shapes from dough. Arrange on greased cookie sheet.

 

Bake cookies for 10-12 minutes or until edges are golden brown. Remove from oven and let cool for 2 minutes. Transfer to a wire rack to cool completely.

 

Using a stovetop double boiler (or microwave), follow the packet directions to melt the white chocolate morsels. Dip half the cooled cookie into melted chocolate to coat both sides and then immediately dip chocolate-covered half in remaining chopped pistachios.

 

Lay cookies on wax paper to set. Repeat process until all cookies have been coated.