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We hope you got insight from reading it, now let’s go back to milk chocolate glazed pistachio shortbread cookies recipe. You can have milk chocolate glazed pistachio shortbread cookies using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Milk Chocolate Glazed Pistachio Shortbread Cookies:
- Prepare 2 cups of all purpose flour.
- You need 1 cup of granulated sugar.
- Provide 1/8 teaspoon of salt.
- Get 1 teaspoon of vanilla extract.
- Use 1 cup of salted pistachios, finely chopped.
- Provide 1 cup of cold butter (2 sticks).
- Take of For Topping.
- Take 4 ounces of melted Lindor Extra creamy milk chocolate.
- You need of Whole pistachios as needed.
Steps to make Milk Chocolate Glazed Pistachio Shortbread Cookies:
- Place flour, salt, sugar, pistachios and vanilla in a food processor and mix to combine.
- Add butter and pulse to form a dough.
- Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets. Flatten tops and bake in preheated 350 oven until golden; about 15 minutes.
- Cool on racks.
- Drizzle with chocolate and add a whole pistachio to each cookie before chocolate sets.
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Be sure to take the time to finely chop your pistachios and cranberries, so you don't have large chunks in or on top of the cookies. Be sure to work quickly with the white chocolate glaze, as it will begin to thicken if it sits too long. Pistachio Shortbread Cookies with Dark Chocolate Filling. White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt.
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