Melt in your mouth Pistachio Whipped Shortbread Cookies are crumbly, soft, buttery and slightly sweet. There’s a hint of flavor from the liqueur, an added richness from the white chocolate chips and a nice crunch from the pistachios. Easy to make and a great addition to your Christmas cookie tins.
I can’t believe there are only 27 days until Christmas! Where has the year gone? With decorating the house, searching for gifts and holiday baking there just doesn’t seem enough time to get it all done. But I had to make time for baking these cookies today. It’s a special day as I’m taking part in The Sweetest Season Cookie Exchange. This virtual bake sale is to bring attention to Cookies for Kids Cancer, a non-profit organization that raises funds for pediatric cancer research.
Cookies for Kids’ Cancer funds research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $15 million to pediatric cancer research in the form of 100 research grants to leading pediatric cancer centers across the country. From these 100 grants, 37 treatments are available to kids battling cancer today.
Baking these Pistachio Shortbread Cookies to raise awareness for Cookies for Kids’ Cancer.
It all started with the parents of one little boy with cancer. They were appalled at the lack of research to help children with cancer and dedicated themselves to raising money for this cause. With the help of 250 volunteers they baked over 96,000 cookies and raised over $400,000 for research. When people asked how they could help, the Cookies for Kids Cancer organization was born.
If you feel so inclined to donate a little of your spare change this holiday season to help sick children, please take the time to check out this page and donate to this worthy cause.
Now on to the cookie exchange! I wanted to bake a cookie that was new for me this year. I love my favorites like Peppermint Chocolate Chip Cookies and Double Chocolate Crinkle Cookies but wanted a nutty cookie so decided to base it on my favorite, the pistachio. After all, what better nut to use for Christmas cookies than one that is green. Right!? This is an easy recipe that is flavored with cognac, your favorite liqueur or, for a non-alcoholic option, vanilla extract.
A simple whipped shortbread that will melt in your mouth!
It’s a simple whipped shortbread cookie that’s a little nutty. The original recipe is from “The Encyclopedia of Creative Cooking” cookbook. I changed it up just slightly with the addition of white chocolate chips and a coating of chopped pistachios on the outside.
Be aware these cookies need to be made with cake flour which lends a super tender, melt in your mouth texture with a fine crumb to the cookie. You’ll also notice it doesn’t use any baking powder or baking soda keeping the cookie moist but dense. It’s a rich cookie that’s easy to make and unbelievably delicious. Perfect to add to those tins of cookies you want to gift to family and friends.
All it takes is 7 ingredients to make these incredible Pistachio Whipped Shortbread Cookies.
- Cream butter and confectioner’s sugar together until light and fluffy. Continue beating while adding egg yolk and cognac or vanilla extract.
- Gradually add flour and beat until just incorporated.
- Stir in white chocolate chips.
- Chill dough for one hour. Grind pistachios into small pieces and place on flat plate. Line cookie sheet with parchment or silicon mat and get ready to assemble.
- Scoop into balls and roll in pistachios. I like to push them into the cookie a little so they adhere better.
- Place on cookie sheet and press down tops just slightly with fork.
- Let cool then dust with powdered sugar.
Now, if you didn’t snitch any of these Pistachio Whipped Shortbread Cookies while they were cooling, take a bite and savor the deliciously soft and buttery flavor of this little gems.
These shortbread cookies are crisp and crumbly but also soft, buttery and slightly sweet. There’s a hint of flavor from the liqueur and white chocolate chips and a nice crunch from the pistachios. You don’t even have to take a bite as they’ll just melt in your mouth. Believe me, these are little nibbles of delectable indulgence.
While you’re enjoying them, check out more Christmas deliciousness from my other baking friends here. Enjoy!
More Unforgettable Christmas Cookies
Cherry Jam Thumbprint Cookies from 2CM
Eggnog Cookies from 2CM
Chocolate Dipped Almond Horn Cookies from Flavor the Moments
Chocolate Mint Cookie Bars from 2CM
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Melt in your mouth Pistachio Whipped Shortbread Cookies are crumbly, soft, buttery and slightly sweet. There’s a hint of flavor from the liqueur, an added richness from the white chocolate chips and a nice crunch from the pistachios. Easy to make and a great addition to your Christmas cookie tins.
- 1 cup unsalted butter room temperature
- 1/3 cup confectioner’s sugar
- 1 egg yolk
- 2 teaspoons cognac your favorite liqueur (think Amaretto, Frangelica or Grand Marnier) or vanilla extract
- 2 1/4 cups CAKE flour see note below to make your own
- 1/2 cup white chocolate chips
- 1 cup pistachio nuts chopped fine
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In a large bowl of an electric mixer, cream butter and sugar until soft and fluffy, 3-5 minutes.
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Continue beating while adding egg yolk and liqueur.
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Turn mixing speed to low and gradual add flour, mixing only until it is incorporated. DO NOT OVER MIX!
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Chill for at least 1 hour in refrigerator to make it easier to handle.
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When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.
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Using a medium cookie scoop, scoop dough then roll into balls. Roll in chopped pistachios and place on prepared cookie sheets.
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Bake 15 minutes or until cookies start to turn a light brown.
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Cool on cookie sheets.
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Sprinkle with powdered sugar and store in airtight container.
To make cake flour, for every one cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch. Sift 4-5 times to make a very fine flour.
