Pistachio Cookies with White Chocolate Ganache, Gluten-Free

Art of Gluten-Free Baking
-adapted from a recipe by Mrs. Wheelbarrow
-makes 3-4 dozen, depending upon how big you make your cookies

Special Equipment Needed
-a stand mixer is quite helpful, but a hand mixer will do in a pinch

Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko or glutinous rice flour)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies)

For the Cookies
1 C (2 sticks; 8oz; 230g) unsalted butter, softened
3/4 C (85g) powdered (confectioner’s) sugar, sifted
2 C (280g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 C (120g) finely chopped pistachios (the recipe calls for raw, but I used unsalted roasted nuts)
1 TBL (yes, TBL) almond extract

For the White Chocolate Ganache Glaze
10 oz white chocolate, chopped (be careful, many white chocolates contain gluten. I used Ghirardelhi white chocolate baking bars.  Don’t use the chips because they may contain barley malt)
1/2 C (120ml) heavy cream
2-3 TBL extra chopped pistachios
a few pinches of Himalayan Pink Salt (I used Maldon Flake Sea Salt but you can also use plain ole salt)

To Make the Cookies
Preheat the oven to 325 degrees. Line your cookie sheets with parchment paper.

In the bowl of your mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add the almond extract and beat a bit more. Add the flour and beat until smooth. Add the pistachios and beat until the nuts are well distributed.

Using a scoop or a tablespoon measure, scoop out blobs of dough and shape them into balls with your hands. Place on baking sheets about 1″ apart.

Bake at 325 degrees for 18-20 minutes–until the bottoms are golden brown. Remove from oven and place cookies on a wire rack to cool completely.

To Make the White Chocolate Ganache
Place the chopped white chocolate in a medium bowl. In a small, heavy saucepan heat the cream over medium low heat until reaches barely a simmer–watch carefully and don’t let it burn. Once it hits a simmer, remove from heat and pour the cream over the chopped chocolate. Let sit for 1 minute to melt the chocolate. After a minute, using a whisk, mix the chocolate and the cream together until smooth.

Dip the top of each cookie into the ganache and set back on the wire rack to drip and set. Before the ganache hardens, sprinkle the tops of each with some of the extra chopped nuts and the salt.