Description
Delicious white chocolate cookies topped with chopped pistachios and metallic sugar pearls.
Ingredients
Scale
- 170g salted butter (room temperature)
- 100g granulated sugar
- 3 egg yolks
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- 180g cornstarch
- 120g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 200g high quality white chocolate (chopped)
- 6–8 tablespoons sliced pistachios
- Wilton metallic sugar pearls (for decorating)
Instructions
- Combine butter, egg, and sugar. Place the butter, egg yolks, and sugar into a large mixing bowl.
- Cream together and add flavoring. Beat on medium speed with a hand mixer for 2-3 minutes until light. Add the vanilla extract and lemon zest and mix until combined.
- Add dry ingredients. Add the flour, cornstarch, baking powder, and salt.
- Make into dough. Mix just until combined and the dough forms.
- Roll, chill, and cut the dough. Transfer the dough to a silicone mat or large cutting board and roll out to ¼-inch thickness with a rolling pin. Cover the rolled-out dough with plastic wrap and freeze for 20 minutes. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Use a star-shaped cookie cutter to cut shapes out of the sugar cookie dough and transfer these to the prepared baking sheet using a thin metal spatula.
- Bake cookies and cool. Bake for 8–10 minutes in the preheated oven. Allow the cookies to fully cool on the baking sheet before decorating.
- Melt chocolate. Melt the white chocolate in the microwave in 20-second intervals, stirring in between to avoid burning. You can use the “melt chocolate” setting on your microwave if it has one. Alternatively, place the chocolate in a heat-safe medium bowl over a pan of simmering water, keeping the bottom of the bowl from touching the water, and stir the chocolate until fully melted.
- Coat cookies in chocolate. Dip the top of each cookie into the melted white chocolate.
- Decorate cookies. Place the dipped cookies back onto the cookie sheet, then sprinkle with the sliced pistachios and decorate with metallic sugar pearls.
- Chill cookies. Refrigerate for 10–15 minutes. The chill time is important to ensure the chocolate is set properly so that the decorations remain in place.
Notes
- Ensure the dough is properly chilled to maintain shape when cutting.
- You can substitute chopped nuts as desired.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg