Cherry Pistachio White Chocolate Shortbread Cookies

Indulge in the delightful world of Cherry Pistachio White Chocolate Shortbread Cookies! These cookies are not only a treat for the taste buds but also a feast for the eyes.

Here’s why you’ll love them.

These cookies have an irresistible flavor combination. Sweet and tart cherries perfectly complement the rich, nutty flavor of pistachios. The creamy white chocolate adds a decadent touch.

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Each bite is a harmonious blend of flavors that will leave you craving more.

Shortbread cookies are one of the simplest cookies to whip up. Including these Slice N Bake Brownie Cookies.

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With just a few basic ingredients, you can create a batch of Cherry Pistachio White Chocolate Shortbread Cookies. These cookies are perfect for any occasion.

The process is straightforward, making it a great baking project for both novices and experienced bakers.

If you need a delightful dessert for a gathering, these cookies are perfect. They make a charming addition to your cookie platter. They are also a sweet gift for a friend. These cookies are sure to impress.

Shortbread cookies have a satisfying buttery richness mixed with the crunchy texture of pistachios.

These shortbread cookies are sure to become a favorite in your baking repertoire.

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Cherry Pistachio White Chocolate Shortbread Cookies

2 ¼ cups all purpose flour

1 teaspoon fine sea salt

1 cup unsalted butter, room temperature

⅔ cup granulated sugar

2 teaspoons almond extract

¾ cup raw pistachios, roughly chopped

¾ cup dried tart cherries, roughly chopped

6 ounces white chocolate

2-3 tablespoons demerara sugar

Measure flour and salt into a mixing bowl and whisk together. Set aside.

With a hand mixer, use a large bowl to cream together the butter and sugar. Mix on medium high speed for 5 minutes. The mixture should become fluffy, airy, and light in color.

Occasionally stopping to scrape down the sides of the bowl, insuring to incorporate all of the sugar into the butter. Next, add the almond extract and cream until blended.

Add the dry ingredients to the creamed butter stirring until just incorporated. Add the chopped pistachios and dried cherries, stirring in until just incorporated.

Turn out the dough onto a clean, lightly floured surface. Gently gather the dough together into a disk by patting it. Do not knead it. Then, pat to flatten the top. Once you have a round disk shape, use a knife to cut the disk in half.

Using the same floured surface, roll each disk into a log shape. Ensure it has a 1-inch diameter and is long enough to cut out 18-20 cookies.

Next, wrap each log with plastic wrap. Place in the refrigerator for at least 3 hours up to 24 hours.

When ready to bake cookies, preheat oven to 325 degrees. While oven is heating remove cookie dough logs from refrigerator to counter top.

Place one piece each of parchment paper onto two large baking sheets. Unwrap and cut each log into 18-20 cookies, 1/2-inch thick.

Place cookies onto prepared baking sheets, 2-inch’s apart (should have at least 18 cookies each per baking sheet).

Place in preheated oven and bake 12-15 minutes or until edges are golden brown.

Remove backing sheets and let cookies cool 10 minutes on sheets. Remove cookies to a wire rack and continue cooling another 15 minutes.

Adding The White Chocolate

Roughly chop the white chocolate bar. Place a double boiler or a heatproof bowl over a saucepan with just simmering water. Melt the white chocolate chunks, stirring occasionally until smooth.

Gently dip the cookies halfway into the melted white chocolate, at an angle, to coat.

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Set the cookies on to baking sheet with the white chocolate side facing up. Sprinkle with the demerara sugar while the chocolate is still tacky.

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Try These Shortbread Cookie Favorites

• Hazelnut Shortbread Cookies
• Lavender Rosemary Shortbread Cookies
• Hazelnut Shortbread Cookies

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