Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Ingredients
- butter: 1 cup (softened)
- white sugar: 0.25 cup
- egg yolks: 2 piece
- vanilla extract: 0.5 tsp
- ½ cups all-purpose flour: 2 piece
- salt: 0.25 tsp
- instant pistachio pudding mix: 1 pack (3.4 ounce pack)
- white chocolate chips: 2 cups
- whole milk: 0.25 cup
- orange zest: 1 Tbsp (grated)
- ounces roasted, salted pistachios: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
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Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
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Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
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Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
