Description
Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Ingredients
- 1 cup butter, softened
- ¼ cup white sugar
- 2 egg yolks
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 cups white chocolate chips
- ¼ cup whole milk
- 1 tablespoon grated orange zest
- 2 ounces roasted, salted pistachios, finely chopped
Instructions
- Combine butter
- sugar
- egg yolks
- and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour
- salt
- and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges
- 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack
- about 30 minutes.
- Combine white chocolate chips
- milk
- and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes
- stirring every 30 seconds
- until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 36