Today finishes #COOKIEWEEK and I must say, I am kinda sorta glad it’s over?! ? I’ve had so many cookies this week ?
BUT let’s not finish before we start or however that phrase goes. Shortbread cookies are some of my favorites for the holiday season (or really any time of the year.) Crisp, buttery, and usually the cutest of all cookies (because hello, adorable cookie cutters!).
^^ Frank was decapitated. I’M SORRY FRANK. ^^
I ended up breaking literally every single one of my teddy bear shortbreads. Oops?! The arms and legs were just not feelin’ it I guess. Poor little leper cookies, appendages falling off everywhere. BUT EVEN STILL –> they are so stinking good. Ya just gotta be careful, and probably use a cookie cutter with less things hanging off. So like maybe a circle. Or a heart! Or maybe a Christmas tree?!
Super nutty & buttery because of the browned butter, frosted with melted white chocolate, & sprinkled with crushed pistachios, we have another winner!
1 cup salted butter
1 cup powdered sugar
1 t vanilla
2 c all-purpose flour
1 c good white chocolate chips (I like Guittard)
1/4 c crushed pistachio pieces
In a saucepan on medium heat, add in the 1 c of butter and melt. As it melts, the butter will start making crackling noises. As the crackling slows, brown speckles will start to form on the bottom of the pan. Two to three minutes after the crackling stops, take off the heat. Don’t let it burn! Pour into a glass bowl. Let cool to room temperature, and then transfer to the refrigerator and let cool until hardened, but still soft and whippable. Hopefully that makes sense?!
Preheat oven to 350.
In a large bowl fitted for a stand mixer with a cookie paddle, or with a hand mixer, cream together the softened brown butter and powdered sugar until light and fluffy, about 1-2 minutes. Beat in the vanilla, followed by the flour, and mix until well combined.
Cover & chill for 30 minutes.
Scrape the dough out of the bowl onto a well-floured surface. Roll out the dough to about 1/4 inch thick and cut into desired shapes. Carefully transfer the cookies to a baking sheet lined with parchment paper or a silpat and bake for about 10 minutes, or until the tops are just lightly golden brown. Let cool on the sheet for about 5 minutes, and then transfer to a wire rack.
Place the white chocolate chips in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until thoroughly melted. Spread the white chocolate on each cooled cookie and topped with crushed pistachios. Enjoy!