Pistachio Shortbread Dipped in White Chocolate
Pistachio Shortbread Dipped in White Chocolate is a delightful treat that combines buttery shortbread with rich white chocolate and crunchy pistachios. The perfect balance of flavors and textures makes these cookies a showstopper for any occasion. Ideal for gatherings or cozy nights in, this irresistible recipe will impress your guests and leave them asking for more. Easy to make, yet fancy enough to serve at parties, these cookies are sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup shelled pistachios, chopped
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
- 1 cup white chocolate chips
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C).
- Cream together softened butter and sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour, mixing until just combined. Fold in chopped pistachios.
- Scoop dough onto a lined baking sheet, shaping into rounds or rectangles.
- Bake for 12-15 minutes until edges are lightly golden; centers should remain soft.
- While cookies cool, melt white chocolate chips in the microwave at 30-second intervals until smooth.
- Dip half of each cookie into melted white chocolate and place back on parchment paper to set. Sprinkle with additional crushed pistachios if desired.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For added flavor, consider sprinkling a pinch of sea salt on top of the dipped chocolate. - Swap out pistachios for almonds or pecans for a different twist on this classic recipe. - Store cookies in an airtight container at room temperature for up to one week.