Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, milk chocolate glazed pistachio shortbread cookies. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Milk Chocolate Glazed Pistachio Shortbread Cookies is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Milk Chocolate Glazed Pistachio Shortbread Cookies is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook milk chocolate glazed pistachio shortbread cookies using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Milk Chocolate Glazed Pistachio Shortbread Cookies:
- Make ready 2 cups all purpose flour
- Get 1 cup granulated sugar
- Get 1/8 teaspoon salt
- Make ready 1 teaspoon vanilla extract
- Prepare 1 cup salted pistachios, finely chopped
- Take 1 cup cold butter (2 sticks)
- Prepare For Topping
- Make ready 4 ounces melted Lindor Extra creamy milk chocolate
- Make ready Whole pistachios as needed
A classic buttery shortbread cookie filled with salted Pistachios and drizzled with creamy milk chocolate for a delicious flavor combination! Milk Chocolate Glazed Pistachio Shortbread Cookies. Here is how you achieve it. Ingredients of Milk Chocolate Glazed Pistachio Shortbread Cookies.
Instructions 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
Vanilla Rose Shortbread Cookies and Lemon Pistachio Shortbread. Cook's Notes for Cranberry Pistachio Shortbread Cookies with White Chocolate Glaze. 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. With a small wire whisk or wooden spoon gently mix glaze until smooth, being careful not to create bubbles in the chocolate. Dip whole or half of each cookie into glaze and transfer to a tray or cool cookie sheet covered with waxed paper.
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