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Recipe - Pistachio Shortbread Cookies Dipped in White Chocolate:
2 sticks of butter, room temp
1/2 cup granulated sugar
2 cups GF all-purpose flour
1 cup pistachios, chopped & without shells
4oz white chocolate (for dipping)
Add the sugar and beat together with the butter. Just beat until combined and no more, we don't want to incorporate any air here.
Add the flour and mix until it starts to form clumps and looks like large chunky breadcrumbs. Ditch the spoon and use your hands to bring it together into a smooth dough.
Roughly chop the pistachios and add ⅔ of them into the shortbread dough. Reserve the other third of them to sprinkle on top later. Use your hands to knead the pistachios into the dough so they are evenly dispersed. Don't overwork the dough.
Shape the dough into a log shape, and chill in the fridge for an hour. Bake on a cookie sheet with parchment paper for 12-18 mins at 350 degrees.
While they’re baking, melt the white chocolate and then dip the cookies about half way once they’re cooled. Immediately sprinkle with the leftover pistachios you reserved earlier. Let them set (about 5-10 mins), and enjoy!
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