Recipe for Pistachio Bite Cookies

It’s beginning to look a lot Like Christmas!

Black Friday is just days away and if that’s not the official kick off of the season, then I don’t know what is. I’ve already attended 2 potlucks celebrating the holidays already, so for me…

It’s full steam ahead.

Today’s cookie for the 12 Weeks of Christmas Cookies  is a festive little fellow!

Christmas Pistachio Bites!

A tender little butter cookie flavored with almond and a chockfull of pistachios are thrown in. I loved them!

I used white chocolate to dip these in instead of the almond bark.  For me, they were a little to sweet with the dipping. Maybe that would be different if I used the almond bark instead. But the truth be known, I liked them best naked. Yep… I could have eaten half of each one of those little jewels, but I held myself back. I couldn’t take a tray of half eaten cookies to a potluck now could I,… Could I?

These would also make a perfect cookie for St. Patrick’s Day. Dip them, or in my case, drizzle some green tinted chocolate on them. Now that would make a St. Patty Statement!

Stop by and check out what my other cookie baking buddies are making. I have them listed below for your linking pleasure!

I hope you have a great day!

Pistachio Bites

(Printable Recipe)

• 1 Cup Butter, softened
• 1/2 cup firmly packed brown sugar
• 2 cups all-purpose flour
• 1/4 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 cup pistachios, coarsely  chopped-divided
• 6 oz vanilla  flavored candy coating (almond bark)
• 1 teaspoon shortening

Heat oven to 325°F.

Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, almond extract, and vanilla.  Beat,until well mixed and a dough forms. Stir in 1/2 cup of the pistachios by hand.
Shape dough into a log. Wrap well in plastic wrap and refrigerate 3 hours or overnight. (I made my dough a few days in advance and kept it in the fridge)

Slice log into 1/4 inch slices. Place on ungreased cookie sheet.
Bake for 8 to 10 minutes or until edges are lightly browned.. Cool on cookie sheet for 1 minute and then transfer to wire cooing rack. Cool completely

Place candy coating and shortening in a microwave safe bowl. Microwave on high (100% power) for 1 minute. Stir, continue microwaving ,stirring every 15 seconds until candy coating is melted and smooth.

Place waxed paper on flat surface. Dip each cookie halfway into warm coating, shaking off excess. Place onto wax paper, immediately decorate with remaining pistachios.

More Christmas Cookies!

Mini Linzer Torte Cups

Peanut Butter Chocolate Chip Cookies

Bull’s Eye Cookies

Tyler’s Big Fat Chocolate Chip Cookies

Cherie’s Snickers Peanut Butter Cookies

I’m linking this to Designs by Gollum for Foodie Friday. Please stop by and see what everyone is cookin’!