Pistachio-Vanilla Bean Cookies
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Original is 56 servings
Ingredients
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 by Step Method
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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