Today is a treat yo’self day.
Trader Joe’s has these crazy good pistachio and white chocolate chip cookies (called Pinachios), so when I saw this recipe for pistachio shortbread cookies I knew I had to try it out. The original recipe doesn’t call for white chocolate, but I threw them in there and was super satisfied with my executive decision.
Also, as a sidenote- baking without a stand mixer or hand mixer is a struggle. If anyone reading this loves me enough to buy me a stand mixer I will be yours forever.
This is a really easy cookie recipe, and taste just like the Trader Joe’s Pinachios.
You will need:
- 2 sticks, (1 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 2/3 cup pistachio kernels
- 1/3 cup white chocolate chips
Let your butter sit out and soften at room temperature. In one bowl, put your butter and sugar together. In another, whisk together the flour and corn starch.
Whip your butter and sugar together until it’s a nice fluffy mixture. This is the hard part if you’re doing it by hand.
Whip the vanilla into your butter/sugar mixture, and then slowly add your dry mixture. Without a mixer, I like to whisk it together and then wash my hands like I’m a freaking neurosurgeon and get up in there. Once you’ve formed a dough, add the pistachios and chocolate chips and make sure it’s all mixed together.
Lay your dough out onto plastic wrap, form a log, and roll the dough in the plastic wrap so it rounds out.
Keep it tightly wrapped and leave the mixture in your fridge for at least 3 hours.
Once your dough is ready, preheat your oven to 350 degrees. Take a serrated knife and start slicing. If you want your cookies on the crispy side, slice them thinner than I did. I like my cookies buttery and soft so I cut them into fairly thick slices.
Throw them in your oven for 10 minutes if they’re thinner, and 13 minutes if they’re the size I cut. Transfer them to a cooling rack and try to be patient.