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Pistachio Shortbread Cookies Recipe

Pistachio Shortbread Cookies Recipe
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★★★★★

4.8 from 28 reviews

These Pistachio Shortbread Cookies combine rich, buttery shortbread with crunchy pistachios and a decadent dark chocolate dip. Perfectly crumbly with a nutty twist, these cookies are ideal for any occasion and can be prepared ahead of time for convenience.

Ingredients

Scale

Shortbread Dough

  • 2 sticks Salted Butter (227g, room temperature)
  • 1/2 cup Granulated Sugar (100g)
  • 2 cups All-purpose Flour (250g)
  • 2/3 cup Pistachios (80g, roughly chopped)

Topping

  • 1/3 cup Pistachios (40g, roughly chopped)
  • 4 oz Dark Chocolate (113g)
  • Optional: Sea salt, a pinch for sprinkling

Instructions

  1. Soften the Butter: Place room-temperature salted butter in a mixing bowl and beat lightly with a wooden spoon until softened but not creamy.
  2. Mix in Sugar: Add granulated sugar to the softened butter and beat together until combined without incorporating air. An electric mixer may be used but is not necessary.
  3. Add Flour: Gradually add all-purpose flour and mix until the mixture starts to form clumps and resembles large, chunky breadcrumbs. Switch to using your hands to gently bring the dough together into a smooth ball.
  4. Add Pistachios to Dough: Roughly chop the pistachios and mix 2/3 of them into the dough by kneading gently until evenly dispersed. Avoid overworking the dough to keep texture tender.
  5. Shape Dough Log: Form the dough into a log shape about the width of a paper towel roll. Wrap tightly in plastic wrap, twisting the ends like a Christmas cracker to seal. Roll on the counter to smooth and round the shape.
  6. Chill Dough: Refrigerate the dough log for at least one hour or until very firm. Dough can be prepared up to 3 days in advance and kept chilled until baking.
  7. Preheat Oven: When ready to bake, preheat your oven to 340°F (170°C) and line a cookie sheet with parchment paper.
  8. Slice Cookies: Remove chilled dough from fridge and unwrap. Using a sharp knife, slice the log into rounds about 1/2 inch thick. Place the rounds spaced apart on the prepared cookie sheet.
  9. Bake Cookies: Bake for 12-18 minutes or until cookie edges just start to turn golden brown. Remove from oven and let cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
  10. Melt Chocolate: Chop dark chocolate into small pieces and melt in a microwave-safe bowl in 30-second intervals, stirring between, until fully melted and smooth.
  11. Dip and Garnish: Dip each cooled shortbread cookie halfway into the melted chocolate, then place on parchment paper. Immediately sprinkle the reserved chopped pistachios on top and optionally add a light pinch of sea salt. Allow chocolate to set before serving.

Notes

  • Ensure butter is at room temperature for easy mixing but not melted.
  • Do not overwork the dough to maintain a tender crumb texture.
  • Cookies can be stored in an airtight container at room temperature for up to one week.
  • Chilling the dough log helps maintain cookie shape during baking.
  • For a festive touch, use colored sprinkles along with pistachios on the chocolate.
  • Dark chocolate with at least 70% cocoa pairs well with the nutty flavor of pistachios.
  • Microwave chocolate melting should be done carefully to avoid burning.

Nutrition

Keywords: Pistachio shortbread cookies, nutty shortbread, dark chocolate dipped cookies, easy shortbread recipe, festive cookies

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