Pistachio-Vanilla Bean Cookies

56
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #32779

June 26, 2019



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Original recipe yields 56 servings
OK

Nutritional

  • Serving Size: 1 (18.4 g)
  • Calories 82
  • Total Fat - 5.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 9.4 mg
  • Sodium - 59.5 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.1 g
  • Protein - 1.1 g
  • Calcium - 5.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

In a large bowl beat butter with an electric mixer on medium to high for 30 seconds.

Step 2

Add sugar, vanilla, and salt. Beat until combined

Step 3

Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined

Step 4

Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 5

Stir in pistachios.

Step 6

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.

Step 7

Preheat oven to 375°F.

Step 8

Line cookie sheets with parchment paper; set aside.

Step 9

Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets.

Step 10

Bake about 10 minutes or just until firm and browned on the bottoms.

Step 11

Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

Step 12

In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted.

Step 13

Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.

Tips & Variations


No special items needed.

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