White Chocolate Pistachio Cookies
May 20, 2013
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.