Pistachio Bites

Pistachios have a nice subtle flavor making them perfect for adding to baked goods. Seeing as how I've been munching on a lot of pistachios lately, I thought this was the perfect time to dig this recipe out of my to-cook pile. 


These two-bites-size cookies are made up of flour, butter, sugar, and pistachios - very, very easy to make. And, they taste great! These cookies have a buttery shortbread-like flavor made even better by the chunks of pistachios. A little extra sweetness is added by dipping them in white chocolate, which I think tastes great combined with the nuts. I never thought something so simple could taste so good! :)


-Jess

Pistachio Bites-

Recipe from Land O'Lakes
Printable Recipe
Makes 6 dozen cookies

Ingredients-

1 cup butter, softened

1/2 cup brown sugar

2 cups flour

1/4 tsp. almond extract

1/4 tsp. vanilla extract

1 cup pistachios, shelled and coarsley chopped, and seperated

6 oz. white chocolate or vanilla candy coating

1 tsp. shortening

Directions-
Combine butter and brown sugar in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, almond and vanilla extracts. Beat well until dough comes together. Stir in 1/2 cup of pistachios until even distributed in dough.

Divide dough in half; shape each half into a 10-inch log. Wrap each in plastic wrap; refrigerate until firm (at least 3 hours or overnight).

Preheat oven to 350°F. Cut 1 log at a time, keeping remaining log refrigerated, into ¼-inch slices with sharp knife. Place onto ungreased cookie sheets. Bake for 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet - Do not allow to sit on cookie sheet longer than 1 minute! Doing so means the difference between a chewy cookie and a crunchy cookie. Remove to wire racks to cool completely.

Place white chocolate, or candy coating, in a small microwave-safe bowl. Microwave on HIGH 1 minute. Stir; continue microwaving, stirring every 15 seconds, until it is melted and smooth.

Place waxed paper onto flat surface. Dip each cookie halfway into warm chocolate; shake off excess. Place onto waxed paper and immediately decorate with remaining pistachios.

Enjoy!