Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from the vanilla bean halves into the butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios.
Divide the dough in half. Shape each half into a 1-1/2-inch-thick log (about 7 inches long). Wrap each log in wax paper; twist the ends. Refrigerate for at least 2 hours or up to 2 days.
Preheat oven to 375°F. Line baking sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared pans. Bake for about 10 minutes or just until firm and browned on the bottoms. Cool on pans for 1 minute. Transfer to wire racks; cool.
In a heavy small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into the melted chocolate mixture; place on a wire rack over wax paper and let stand until set.