Smooth White Chocolate Pistachio Cookies
Delightful cookies featuring a balance of sweet white chocolate and crunchy pistachios, perfect for any occasion.
Ingredients
Dough Ingredients
- 5.3 ounces 5.3 ounces cold butter (cubed)
- 2.25 cups 2¼ cups flour
- 1.25 cups 1¼ cups powdered sugar
- 1 pinch Pinch of salt
- 2 large 2 egg yolks
- 9 ounces 9 ounces white chocolate Chopped
- 1.33 cups 1⅓ cups pistachios Chopped
- 3.5-4 tablespoons 3½-4 tablespoons pistachio paste Adjust based on preference
Frosting Ingredients
- 11 ounces 11 ounces white chocolate Melted
- 4 tablespoons 4 tablespoons oil
- ⅔ cup ⅔ cup crushed pistachios
Instructions
Dough Preparation
- Cream the cold butter and powdered sugar together until smooth and fluffy.
- Gradually add in the flour and a pinch of salt.
- Mix in the egg yolks until fully incorporated.
- Fold in chopped white chocolate and pistachios.
- Chill the dough for about 30 minutes.
Pistachio Filling Preparation
- While the dough chills, prepare the pistachio filling by combining pistachio paste with crushed pistachios. Set aside.
Frosting Preparation
- Melt the remaining white chocolate and mix it with oil until smooth.
- Allow it to cool slightly before frosting the cooled cookies.
Notes
Store cookies in an airtight container in the refrigerator for up to a week or freeze for about three months. Warm in the oven at 350°F (175°C).