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Pistachio Shortbread Cookies Recipe

Pistachio Shortbread Cookies Recipe
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★★★★★

4.9 from 20 reviews

Delight in these buttery Pistachio Shortbread Cookies featuring a rich, crumbly texture studded with crunchy pistachios and finished with a decadent half-dip in dark chocolate. Perfect for an elegant tea-time treat or festive gift, these cookies combine nutty flavors and sweet chocolate for an irresistible snack.

Ingredients

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Shortbread Dough

  • 2 sticks Salted Butter (227g), room temperature
  • 1/2 cup Granulated Sugar (100g)
  • 2 cups All-purpose Flour (250g)
  • 1 cup Pistachios (120g), shelled

Chocolate Coating

  • 4 oz Dark Chocolate (113g)
  • Optional: Sea salt, for sprinkling

Instructions

  1. Soften the butter: Place the room-temperature salted butter into a mixing bowl and lightly beat with a wooden spoon to soften it further, ensuring it’s pliable for mixing.
  2. Combine butter and sugar: Add granulated sugar to the butter and beat together until combined without incorporating air. An electric mixer can be used but is not necessary.
  3. Add flour: Stir in the all-purpose flour until the mixture resembles large chunky breadcrumbs. Switch to using your hands and gently bring the dough together until smooth.
  4. Incorporate pistachios: Roughly chop the pistachios and fold 2/3 of them into the dough using your hands, ensuring even distribution without overworking.
  5. Form dough log: Shape the dough into a log approximately the width of a paper towel roll. Wrap tightly in plastic wrap, twisting ends to seal. Roll to smooth edges into a round shape.
  6. Chill the dough: Refrigerate the dough log for one hour or until firm. The dough can also be chilled for up to three days for convenience.
  7. Preheat oven and prepare tray: Set oven to 340°F (170°C). Line a baking sheet with parchment paper.
  8. Slice the dough: Remove chilled dough from fridge, unwrap, and cut into 1/2 inch thick rounds using a sharp knife. Place slices spaced on the prepared baking sheet.
  9. Bake the cookies: Bake for 12 to 18 minutes until edges just begin to turn golden. Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. Melt the chocolate: Chop the dark chocolate and melt in a microwave-safe bowl in 30-second intervals, stirring between, until smooth and fully melted.
  11. Dip and decorate: Dip each cooled shortbread cookie halfway into the melted chocolate, place on parchment paper, and sprinkle the reserved pistachios on top. Optionally, add a pinch of sea salt. Let set until chocolate is firm.

Notes

  • Use room temperature butter for easier mixing.
  • Do not overbeat the butter and sugar to avoid incorporating air.
  • Chilling the dough log solidifies it to make slicing easier and helps maintain shape during baking.
  • Be careful not to overbake; cookies should be pale with golden edges for the best texture.
  • Dark chocolate adds a bittersweet balance to the sweet, buttery shortbread.
  • Cookies can be stored in an airtight container at room temperature for up to one week.

Nutrition

Keywords: Pistachio shortbread, nut cookies, chocolate dipped cookies, buttery shortbread, holiday cookies

Find it online: https://flavorsbymaya.com/pistachio-shortbread-cookies-recipe/