White Chocolate-Pistachio Sugar Cookies with a Pink Peppercorn Twist
White Chocolate-Pistachio Sugar Cookies with a Pink Peppercorn Twist
Ingrediënten
- ½ cup butter softened
- ½ cup shortening
- 2 cups sugar
- 1 tsp baking soda
- ⅛ tsp salt
- 3 egg yolks
- ½ tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- ⅓ cup finely ground pistachio nuts
- ¼ cup grated white baking chocolate
- 2 tsp cracked pink peppercorns optional, for a subtle kick
- Additional grated white baking chocolate for sprinkling
Instructies
- Begin by preparing the dough according to the basic sugar cookie recipe.
- For the White Chocolate-Pistachio variation:
- Reduce the all-purpose flour to 1 1/3 cups.
- Add 1/3 cup finely ground pistachio nuts and 1/4 cup grated white baking chocolate with the flour.
- If desired, stir in 2 tsp of cracked pink peppercorns for a subtle, spicy kick.
- Continue with the shaping and baking steps as per the basic sugar cookie recipe.
- After baking, while the cookies are still warm, sprinkle them with additional grated white baking chocolate for extra sweetness and a visually appealing finish.
Notes / Tips / Wine Advice:
Enjoy:
These White Chocolate-Pistachio Sugar Cookies with a hint of pink peppercorns offer a delightful blend of sweet and nutty flavors with a touch of spice. Savor these unique cookies and share them with your friends and family! Don’t forget to store the cookies between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months.
