Recipes and Cooking Pistachio-Vanilla Bean Cookies 4.6 (30) 1 Review Salty pistachios are the perfect counterbalance for sweet but subtle white chocolate and vanilla bean. Use a food processor to quickly and evenly chop the pistachios. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 28, 2012 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 40 mins Servings: 56 Jump to Nutrition Facts Ingredients 1 cup butter, softened ¾ cup sugar ½ teaspoon vanilla extract ¼ teaspoon salt 1 vanilla bean 2 cup all-purpose flour 1 cup finely chopped salted dry-roasted pistachio nuts 6 ounce white chocolate (with cocoa butter), cut up 2 teaspoon shortening Directions In a large bowl beat butter with an electric mixer on medium to high 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 vanilla bean halves into 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 dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets 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 melted chocolate mixture; place on a wire rack over waxed paper and let stand until set. To Store: Layer chocolate-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving. Rate it Print Nutrition Facts (per serving) 88 Calories 6g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 56 Calories 88 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 9mg 3% Sodium 46mg 2% Total Carbohydrate 8g 3% Total Sugars 5g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 40mg 1% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.