Pistachio Vanilla-Bean Cookies

Not only is the White Chocolate decorative but it delivers just the right amount of sweetness.  Not overly sweet.  Just sweet enough.    The Pistachios provide a little crunch.  The cookie has a texture similar to a Shortbread cookie, but not exactly.  

Here is what I really really love about these cookies.  I can make them in Advance, and Freeze them, so all I have to do is pull them out and bake when I’m ready.  Perfect preparation for the busy Holidays.

Use a food processor to quickly and evenly chop the pistachios.

Prep Time: 30 mins Chill Time: 2 hrs or overnight Bake Time: 10 mins. Total Time: 2 hrs 40 mins

Ingredients

• 1 cup butter, softened
• ¾ cup sugar
• ½ teaspoon vanilla extract * See Astris Below
• ¼ teaspoon salt
• 1 vanilla bean * See Astris Below
• 2 cup all-purpose flour
• 1 cup finely chopped salted dry-roasted pistachio nuts
• 6 ounce white chocolate (with cocoa butter), cut up
• 2 teaspoons shortening

* 1 Tablespoon of Vanilla Bean Paste can be substituted for the vanilla extract and vanilla bean.

Directions

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping the sides of the bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into the butter mixture. Beat until combined, scraping the sides of the bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios.
   
2. Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.
   
3. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake for about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
   
4. In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into the melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.
   

To Store:

Layer chocolate-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving.

By BHG Test Kitchen Published on August 28, 2012