Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (room temperature)
  • 1/3 cup confectioner’s sugar
  • 1 egg yolk
  • 2 teaspoons cognac (your favorite liqueur (think Amaretto, Frangelica or Grand Marnier) or vanilla extract)
  • 2 1/4 cups CAKE flour (see note below to make your own)
  • 1/2 cup white chocolate chips
  • 1 cup pistachio nuts (chopped fine)

Instruction

  • In a large bowl of an electric mixer, cream butter and sugar until soft and fluffy, 3-5 minutes.
  • Continue beating while adding egg yolk and liqueur.
  • Turn mixing speed to low and gradual add flour, mixing only until it is incorporated. DO NOT OVER MIX!
  • Fold in chocolate chips.
  • Chill for at least 1 hour in refrigerator to make it easier to handle.
  • When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.
  • Using a medium cookie scoop, scoop dough then roll into balls. Roll in chopped pistachios and place on prepared cookie sheets.
  • Bake 15 minutes or until cookies start to turn a light brown.
  • Cool on cookie sheets.
  • Sprinkle with powdered sugar and store in airtight container.