White Chocolate Dipped Butter Cookies

5 from 8 votes

Servings:

Calories: 351kcal

Preheat oven to 350˚F.
In a stand mixer or with a hand mixer cream together butter and sugar.
Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
In another mixing bowl, whisk together flour, baking powder and salt.
Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
Lightly flour a clean surface. Roll out 1 disc of dough to ⅛ inch thickness. Using a 3 inch round cutter punch out 20 cookies.
Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches)
Bake cookies for 9 to 12 minutes or until cookies barely begin to brown around the edges.
Remove from heat and transfer onto a cooling rack.
Repeat steps 7 through 10.
Once cookies have cooled completely, carefully dip the tops of each cookie, a few at a time into the white chocolate, shaking off any excess, until you have a thin and even layer (you can also pour a small amount of the melted white chocolate onto the center of the cookie and spread an even layer over the surface using a small offset spatula or the back of a spoon).
While the chocolate is still wet, top each cookie with a sprinkle of each freeze dried strawberries pieces and crushed pistachios and a couple strips of candied citrus.
Repeat until all cookies have been dressed. Allow all cookies to set completely, 30 minutes to 1 hour. Serve.