PISTACHIO SHORTBREAD COOKIES

DELICIOUS DESSERT

Pistachio shortbread cookies are simple, buttery, crumbly, and topped with chopped pistachios and chunks of white chocolate. With or without a white chocolate drizzle, these cookies are the best!

Add butter and sugar in a large mixing bowl with an electric hand mixer until creamy.

Add the vanilla extract and salt, and continue to blend.

To add the flour, use a spatula to stir it in gradually, just until combined.

Stir in the pistachios and chopped white chocolate then separate dough in halves.

Shape each half into a log shape.

Use a sharp knife to cut the dough into cookies, about 1 ½ inch thickness.

Place onto a baking sheet and bake in an oven for 8-10 minutes until the edges are slightly golden.

Remove from oven and prepare cookies to move to wire rack.

Melt white chocolate and heavy cream in a bowl for 30-second intervals, stirring between each one until smooth.

 ENJOY!

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