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Pistachio-Vanilla Bean Cookies
56
Servings
Servings
30m PT30M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
40m
Ready In
Ready In
""
Original recipe yields 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 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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