- 2 cups (242 g) all purpose flour
- 1 teaspoon (5 mL) baking powder
- ¼ teaspoon (1.25 mL) salt
- ¼ cup (57 g) butter, softened
- ¾ cup (171 g) firmly packed brown sugar
- 1 teaspoon (5 mL) vanilla
- 2 eggs, beaten
- ½ cup chopped pistachio nuts (about 4 ounces [112 g] unshelled)
- ½ cup (90 g) white chocolate chips
- Heat oven to 350°F (180°C) with oven rack in middle. Line a cookie sheet with parchment paper or lightly grease.
- Combine flour, baking powder, and salt in medium bowl.
- Beat butter and brown sugar in bowl of a heavy-duty mixer on Medium-High speed until creamy, scraping down sides of bowl once or twice. Add vanilla and eggs, one at a time, beating after each, and scrape down sides of bowl once or twice.
- Reduce mixer speed to Low speed and add the flour mixture. Scrape down sides of bowl and beat until dough forms. By hand, stir in pistachios and white chocolate chips.
- Gather dough together on lightly floured work surface and divide in half. If dough is slightly sticky, dust you hands with flour. Shape each half into a 12-inch (30-cm) log and place on prepared cooking sheet, about 4 inches (10 cm) apart. Flatten logs slightly.
- Bake 18 to 20 minutes or until firm to the touch. Reduce oven temperature to 300°F (150°C). Allow logs to cool 15 minutes. Slice logs diagonally into ¾-inch (2-cm) slices. Return slices to the cookie sheet.
- Bake 8 to 12 minutes longer or until lightly browned, turning slices over once to toast second side. Cool on wire cooling rack. Store tightly covered.