Pistachio Shortbread Cookies with White Chocolate

February 17, 2015

These shortbread cookies are loaded with crunchy pistachios. Made with raw sugar and white whole wheat flour, they are rich and crumbly, and slightly sweetened with a drizzle of white chocolate.    

Pistachio Shortbread Cookies with White Chocolate | Fake Food Free | A simple shortbread cookie made with raw sugar and white whole wheat flour, and loaded with pistachios.

It happens this time every year. Right about mid February, I’m ready for cookies again. At this point, I feel like I’ve sufficiently recovered from the cookie overdose brought on by the holiday season.

A few weeks spent anti-cookie and I’m ready to start thinking up some new recipes. Thoughts of butter, brown sugar and chocolate chips resume their place in my head. Before I know it, the oven is preheated and the cookie sheets are lined. 

I don’t take my introduction back into cookie baking after a hiatus lightly. After giving the pistachios we have stocked in the pantry some thought, I decided I wanted to go back to my roots a bit with this recipe. I’ve experimented with shortbread quite a bit and I have a favorite version. It’s a heartier version that is still buttery, but not super sweet. It’s crumbly, but not hard and dense. 

Pistachio Shortbread Cookies with White Chocolate | Fake Food Free | A simple shortbread cookie made with raw sugar and white whole wheat flour, and loaded with pistachios.

This time I decided to load up the favorite shortbread with pistachios. I thought a little drizzle of melted white chocolate would not only look pretty, but that it would add a little bit of sweetness. It’s optional, but I highly recommend it. Dark or milk chocolate would be equally delicious, so feel free to substitute. 

Welcome back, cookies. Welcome back. 

Pistachio Shortbread Cookies with White Chocolate | Fake Food Free | A simple shortbread cookie made with raw sugar and white whole wheat flour, and loaded with pistachios.

Pistachio Shortbread Cookies with White Chocolate
Makes: 20, 2-inch cookies
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1/4 cup raw sugar
  3. 1 teaspoon pure vanilla extract
  4. 1 cup white whole wheat flour
  5. 1/3 cup shelled dry roasted, salted pistachios, finely chopped
  6. 1/4 cup white chocolate chips
  7. 1/2 teaspoon virgin coconut oil
Instructions
  1. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium and then medium-high for about 2 minutes. Scrape the sides of the bowl as needed.
  2. Add the vanilla. Turn the mixer to medium and add the flour a little at a time. Continue to mix, scraping the sides of the bowl as needed. Turn the mixer to medium-high. The dough will be crumbly. Continue to mix until it is a more cohesive dough and forms into a ball, about 30 more seconds. Stir in the pistachios.
  3. Turn the dough out onto a large piece of plastic wrap. Form into a ball, wrap and refrigerate for at least 1 hour.
  4. Preheat the oven to 350 degrees F.
  5. Remove the dough from the fridge and place it between two pieces of wax paper or parchment paper, about 8 inches long. Roll the dough to about 1/3 inch thickness. Use a 2-inch biscuit cutter (or a cookie cutter with a sharp edge) to cut out the cookies.
  6. Place the cookies on an ungreased baking sheet. Reform the dough and roll out again until you have cut all the dough to make about 20 cookies.
  7. Bake for 6 to 7 minutes, just until the edges are browned and the centers firm. Let cool for 2 minutes. Carefully transfer the cookies to a wire rack to cool completely.
  8. Place the white chocolate chips in a small microwave-safe dish. Add the coconut oil. Heat on high in the microwave for 20-30 seconds. Stir. Heat another 15 to 20 seconds, until the chocolate is melted.
  9. Drizzle the chocolate over the cooled cookies and let sit until firm, one to two hours. Store in an airtight container.
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  • ATasteOfMadness February 19, 2015 at 12:01 pm

    These cookies sound amazing! I LOVE cookies with pistachios in them!

    • Lori February 19, 2015 at 12:06 pm

      Thanks so much! I don’t use pistachios nearly enough in cookies. I need to do some more experimenting!

  • lisaiscooking February 19, 2015 at 2:12 pm

    It has been a long enough break from cookies! These look fabulous. The white whole wheat sounds great, and I never turn down white chocolate.

    • Lori February 19, 2015 at 3:24 pm

      I agree, Lisa! Thank you! I love how white whole wheat flour tastes in cookies. It gives them a hearty, complex flavor. It’s one of my favorites.

  • Vanessa @ Vanessa Baked February 24, 2015 at 7:44 am

    These cookies are so pretty!

    • Lori February 24, 2015 at 7:19 pm

      Thanks so much, Vanessa!

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