Butter Cookies with White Chocolate & Pistachios
by Caren McSherry
Take a basic butter cookie recipe, pipe it long, dip it in melted white chocolate. Then tip the end in toasted pistachios. Watch them disappear in a hurry!
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Ingredients:
- 1 cup unsalted butter, room temperature
- 1/2 cup icing sugar
- 1/2 teaspoon vanilla (the real deal, not an imitation)
- 1 1/2 cups unbleached all purpose flour
- 4 ounces white chocolate
- 2/3 cup pistachio nuts, toasted & chopped
Method:
1. Cream the butter until soft, add the sugar and beat until light and creamy. Add the vanilla and the flour and beat until the mixture is combined.
2. Preheat the oven to 375F Place the mixture in a large piping bag fitted with a large star tube. Pipe the dough onto a cookie sheet lined with parchment in 2 inch lengths. Bake for 10 minutes or until the cookies are light golden brown.
3. Melt the chocolate in a double boiler, dip one end of the cookie into the chocolate, then immediately roll into the nuts. Lay the cookies on a flat surface until the chocolate sets.
Makes 36
Copyright (c) Caren McSherry. 1990
2. Preheat the oven to 375F Place the mixture in a large piping bag fitted with a large star tube. Pipe the dough onto a cookie sheet lined with parchment in 2 inch lengths. Bake for 10 minutes or until the cookies are light golden brown.
3. Melt the chocolate in a double boiler, dip one end of the cookie into the chocolate, then immediately roll into the nuts. Lay the cookies on a flat surface until the chocolate sets.
Makes 36
Copyright (c) Caren McSherry. 1990
