I created this cookie recipe after buying some Pinachio cookies from Trader Joes.  They were so good and I decided I could create my own version of them.

This recipe is for a slice and bake cookie.  The recipe makes 2 rolls of dough.  You could easily freeze 1 roll for up to 3 months and just bake 1 roll now.  That way you always have some dough in the freezer when you want fresh cookies.  Just take the dough out and allow to thaw at room temperature for 1 to 2 hours, slice and bake.

Here is the recipe for the cookies:

yield:  about 3 1/2 dozen

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup finely chopped pistachios – (I used my food processor to chop them)
• 3/4 cup white chocolate chips

In large mixing bow, cream the butter and sugar until light and fluffy.  Beat in the egg and vanilla.  Combine the flour, baking soda and salt; add gradually to cream mixture.  Fold in pistachios and white chocolate chips.  Shape dough into 2 rolls and wrap each separately in plastic wrap.  Refrigerate at least 4 hours or overnight.  Unwrap dough and slice into 1/4 inch slices.  Place slices approx. 2 in. apart on ungreased baking sheet.   Tip: I like to line my baking sheets with parchment paper for even baking and easy clean up.    Bake at 375 degrees for 8 to 10 minutes.  Remove to wire rack to cool.

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