White Chocolate and Pistachio sugar cookies

With Mother's day just around the corner, what better gift to give then something you have personally baked with love.

Cookies are always a firm favourite in our house and when l make sugar cookies with the boys they end being decorated to their liking. So l have done a little cheating this week and made a batch of cookies with the boys and we have halved them. They have theirs to decorate and l have mine.

So while the boys are decorating their cookies with icing and toppers I am going for a more adult vibe and have made some white chocolate and pistachio heart sugar cookies.

The sweet taste of the white chocolate and the crunch texture the pistachios give to these sugar cookies is divine and dare l say leave you wanting another.... I don't think they are going to last till Mother's day.

See the recipe below and have a go at making them.

Enjoy!.

White chocolate and pistachio sugar cookies

Prep time: 25 minutes                   Cook time: 10 minutes                   Makes: 20 cookies

Ingredients

400g of Plain flour - you will need extra to cover the rolling pin.

240g of Butter- cubed

210g of Granulated sugar

1 Egg

2 tsp of Vanilla extract

1 1/2 tsp of Baking powder

1/2 tsp of salt

For decoration

100g of White chocolate

100g of Crushed pistachios

Equipment

Mixing bowl

Electric mixer with paddle attachment

Spatula

3 baking trays

Greaseproof paper

Heart shaped cutter

Cooling rack

Rolling pin

Saucepan with boiling water to Bain Marie the chocolate.

Method

1. Preheat the oven to 200c.

2. Line the baking trays with the greaseproof paper.

3. In the mixing bowl place the butter and sugar together and cream with the paddle attachment until light and fluffy in texture.

4. Add the baking powder, salt, egg and vanilla extract and continue to whisk together until all the ingredients are combined.

5. Using the spatula, scrape down the sides of the mixing bowl.

6. On a low setting continue to whisk the mixture and slowly add the flour. Continue on a low setting until a dough texture has formed.

7. Use the spatula to ensure all the flour is folded in.

8. Sprinkle some flour onto the work surface and rolling pin.  Roll the dough onto the work surface and begin to roll it out with rolling pin to be 1/4 inch thick.  TIP! To avoid the cookies spreading you will need them to be around 1/4 inch thick.

9. Using your cutter (heart in this case) begin to cut out the cookies and place on the baking trays. Continue until all the dough has been used up.

10. Place in the oven to bake for 10 minutes. TIP!. Ensure the cookies remain pale in colour.

11. Once baked, leave on the baking tray to cool for 5 minutes before moving to the cooling rack to cool completely.

12. While the cookies are cooling begin to make the melted chocolate ready for dipping.  Break the chocolate into pieces and place into a mixing bowl. Put the bowl over the saucepan of hot water and allow to melt. Do not allow the water to touch the chocolate.

13. Once melted, dip 1/3 of the biscuit into the melted chocolate and then sprinkle with the crushed pistachios. Place back on the cooling rack while the chocolate sets.

14. Serve when ready.

15. Enjoy!