Hi friends! It’s been about a week since we returned from our trip to Scotland and Ireland. To say that the trip was amazing would be an understatement, and i’ve been dreaming about returning since we touched down back here. Naturally, whenever my husband and I go somewhere new, we are focused on not just the beautiful sights, but the food too! We’d done our research on which bakeries we needed to try, so while in Edinburgh, Scotland we finally tried our first shortbread at a fantastic bakery! I decided to go simple with the flavor I chose, since I wanted to really focus on the cookie itself. Thank goodness we walked away before tasting the shortbread, because if we were still in the bakery, I think both of us would have bought a dozen more.
Since returning home, i’ve been thinking about those dang shortbread! I decided to try some of my own, and incorporate this ridiculous White Chocolate Pistachio Butter from Molly Yeh’s food blog! The pistachio butter is delicious on its own, but incorporating it into the shortbread gives an undeniable nutty buttery flavor. Now, head to your kitchen and get baking!
Prep Time: 15 minutes
Total Time: 40 minutes
Yields: about 12 cookies
Ingredients
1 stick unsalted butter
¼ cup pistachio butter
⅓ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup plus 4 tablespoons flour
White Chocolate Pistachio Butter
1 cup roasted unsalted pistachios
½ cup white chocolate chips
1 tablespoon sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
Directions
1.Preheat your oven to 350 degrees and spray an 8 inch round baking tin with nonstick spray.
2. To make your pistachio butter, combine all ingredients in a food processor and pulse until the mixture becomes a spreadable texture. Set aside for the shortbread recipe.
3. In a stand mixer, combine your butter and sugar and beat until light and fluffy. Add in your pistachio butter and beat for another minute. Beat in the vanilla, and scrape down the sides of your bowl to ensure everything is incorporated. Add your flour and salt with your mixture on a low speed. Mix until you have moist crumbs. Pour the mixture into your prepared baking pan and pat down with the back of a measuring cup to create a smooth top. Using a fork, make holes in the batter to designate where you'd slice a dozen shortbread cookies. Bake the shortbread for about 25 minutes until the edges are golden brown and the middle is still fairly pale.
4. Once finished, allow the shortbread to cool in the pan before turning over onto a cooling rack and allowing to cool even more. Drizzle white chocolate and pistachio pieces over the shortbread before eating and enjoying!
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