Melt in your mouth Pistachio Shortbread Cookies are crumbly, soft, buttery cookies, filled with white chocolate chips and covered with pistachios. Easy to make and a great addition to your Christmas cookie tins.
2teaspoonscognacor your favorite liqueur (think Amaretto, Frangelica or Grand Marnier) or vanilla extract
2 ¼cupscake floursee note below to make your own
½cupwhite chocolate chips
1cupshelled pistachiosfinely chopped
Garnish: additional powdered sugar
Instructions
In a large bowl of an electric mixer, cream butter and sugar until soft and fluffy, 3-5 minutes.
Continue beating while adding egg yolk and liqueur.
Turn mixing speed to low and gradual add flour, mixing only until it is incorporated. DO NOT OVER MIX!
Fold in chocolate chips.
Chill for at least 1 hour in refrigerator to make it easier to handle.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.
Using a medium cookie scoop, scoop dough then roll into balls. Roll in chopped pistachios and place on prepared cookie sheets.
Bake 15 minutes or until cookies start to turn a light brown.
Cool on cookie sheets.
Sprinkle with powdered sugar and store in airtight container.
Notes
TO MAKE CAKE FLOUR, for every cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift it 4 to 5 times to make a very fine flour.