Vanilla Pistachio Cookies

I have completed all my Christmas cookies for this season. Well, maybe. I LOVE cookies, and I am always finding new recipes I want to make, Holiday or otherwise. But officially, I am am done with the specific “holiday” cookies. This last batch was a batch of pistachio and vanilla cookies dipped in white chocolate. YUM!!!! I have them plated with my raspberry fudge bites. Chocolate Raspberry Fudge Bites

All these cookies I made went to the church for our Christmas celebrations and services. I have to find a home for all the cookies and sweets and treats I make otherwise I will eat them all, and I am already way to fat as it is. But I love to bake. Making them and then giving them away is the best option. We went through a lot of cookies last night, but not nearly enough, considering I made so many. I think I made about 400-500+ cookies, and then Priscilla made some as well. I still have about 5 dozen or 60 left, which means I either have to eat them, or re-home them once again. What a terrible dilemma, I know. 🙂

Vanilla Pistachio Cookies

1 cup or 2 sticks softened butter

3/4 cup sugar

1 tsp vanilla

2 cups flour

1 1/2 cups pistachio nuts, chopped

6 oz white chocolate

2 tsp shortening

1-2 TBSP milk

Mix the butter, sugar and vanilla together in the mixer, then add the flour 1/2 at a time. Add about 1 cup of the chopped pistachios and mix together. Divide the dough into two and form it into logs about 7 inches long. Wrap in plastic wrap and refrigerate for at least two hours.

Once the dough is ready, preheat the oven to 375*F or about 190* C. Then slice the dough into slices about 1/4 inch thick and place them on an ungreased cookie sheet about 2 inches apart. Bake them for 12-16 minutes or until lightly golden.

Allow the cookies to cool completely before dipping them in the white chocolate.

Melt the white chocolate with the shortening and add 1-2 TBSP milk as well. Stir constantly and heat at a medium high temperature until all the chocolate is melted and the mixture is creamy.

Dip about 1/3-1/2 of each cookie into the white chocolate and shake off all the excess chocolate. Sprinkle the top with chopped pistachios. I found it is best to do this in small batches at a time so the chocolate does not set before adding the pistachios.

Allow the cookies to set for a bit and then they are ready to enjoy.

All of my Christmas cookies were a big hit, as I hoped they would be.

Merry Christmas to Everyone. Stay safe and stay well. ‘Til next time.