White Chocolate Pistachio Shortbreads
Serves: Makes 15-25 cookies, depending on size.
  • ½ C. Brown Sugar, packed
  • ¼ t. Salt
  • 1 C. Butter, softened(8 oz.)
  • 2 C. Flour
  • ¼ C. Cornstarch
  • 4 oz. White Chocolate, chopped
  • 2 T. Pistachios, chopped
  1. Cream the brown sugar, salt and butter together until light and fluffy.
  2. In a separate bowl, mix together the flour and cornstarch.
  3. Add the flour mixture to the butter and mix in until just combined. Mixture will be a little bit dry and crumbly.
  4. Press the dough together into a ball and place it on a floured surface.
  5. Using your hands, press it into a rectangle shape about ½" thick.
  6. Use a rolling pin to smooth out the top.
  7. Using a sharp knife, cut the dough into rectangles about 1"x3".
  8. Use a spatula to transfer each rectangle to a parchment lined baking sheet, spacing them 1" apart(they will not spread significantly).
  9. Poke holes in each shortbread rectangle using the tines of a fork.
  10. Bake at 325 degrees for 12-15 minutes, or until the shortbreads are just on the verge of browning.
  11. Cool on a wire rack.
  12. Melt the white chocolate in a small bowl.
  13. Dip just the top half of each shortbread in the white chocolate, tapping off the excess. Do not coat the bottoms of the cookies in chocolate. Place the chocolate dipped shortbread on parchment paper or a non-stick mat.
  14. Sprinkle each chocolate dipped cookie with the chopped pistachios. Allow to sit for a few hours until the chocolate has hardened.
  15. Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/14/white-chocolate-pistachio-shortbreads/