Pistachio Shortbread Cookies with Dark Chocolate Drizzle Recipe

Introduction

Pistachio Shortbread Cookies are a delightful treat combining buttery richness with the subtle crunch of pistachios and a hint of dark chocolate. These cookies offer a perfect balance of textures and flavors, ideal for sharing or enjoying with a cup of tea.

Ingredients

• 2 sticks Salted Butter (227g, room temperature)
• 1/2 cup Granulated Sugar (100g)
• 2 cups All-purpose Flour (250g)
• 1 cup Pistachios (120g, shelled)
• 4 oz Dark Chocolate (113g)

Instructions

1. Step 1: Place the room-temperature butter in a mixing bowl and beat lightly with a wooden spoon to soften it further.
2. Step 2: Add the sugar and beat together with the butter until combined, avoiding incorporating air.
3. Step 3: Stir in the flour until the mixture forms clumps and resembles large breadcrumbs. Then use your hands to bring it together into a smooth dough.
4. Step 4: Roughly chop the pistachios. Add two-thirds of them into the dough and knead gently to distribute evenly, reserving the remaining pistachios for topping.
5. Step 5: Shape the dough into a log about the width of a paper towel roll. Wrap tightly in plastic wrap, twisting the ends to seal, and roll to smooth the shape.
6. Step 6: Chill the dough log in the refrigerator for at least one hour until firm. Dough can be refrigerated for up to three days before baking.
7. Step 7: Preheat the oven to 340°F (170°C) and line a cookie sheet with parchment paper.
8. Step 8: Unwrap the chilled dough and slice into 1/2-inch thick rounds. Place slices on the prepared cookie sheet, spacing them apart.
9. Step 9: Bake for 12–18 minutes, until cookie edges begin to turn golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Chop the dark chocolate and melt it in the microwave in 30-second intervals until smooth.
11. Step 11: Dip each cooled cookie halfway into the melted chocolate, place on parchment paper, and sprinkle with the reserved pistachios. Let the chocolate set before serving. Optional: sprinkle a little sea salt on top for extra flavor.

Tips & Variations

• Use unsalted butter if you prefer, and adjust added salt accordingly for balance.
• For a nut-free version, substitute pistachios with finely chopped dried apricots or cranberries.
• Chilling the dough adequately is key to clean slices and preventing spreading during baking.
• Try white or milk chocolate as an alternative to dark chocolate for a sweeter finish.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. Thaw at room temperature before serving. If dipped in chocolate, allow the chocolate to set completely before storing to avoid sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to three days before baking. Just keep it well wrapped to prevent drying out.

What can I use instead of pistachios?

You can substitute pistachios with other nuts like almonds or walnuts, or for a nut-free option, use dried fruit such as chopped apricots or cranberries.

Pistachio Shortbread Cookies with Dark Chocolate Drizzle Recipe

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★★★★★

4.5 from 114 reviews

These Pistachio Shortbread Cookies are a delightful buttery treat with crunchy pistachio nuts folded into a tender shortbread dough and dipped in rich dark chocolate. Perfectly crisp on the edges and melt-in-your-mouth soft inside, they make a sophisticated and indulgent cookie for any occasion.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Instructions

1. Soften the Butter: Place the room-temperature butter in a mixing bowl and lightly beat it with a wooden spoon to make it softer and easier to work with.
2. Mix Butter and Sugar: Add the granulated sugar to the butter and beat together until combined, avoiding incorporating too much 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 to bring the mixture together into a smooth dough.
4. Incorporate Pistachios: Roughly chop the pistachios and add two-thirds to the dough. Knead gently with your hands to evenly distribute the nuts without overworking the dough.
5. Shape Dough Log: Form the dough into a log about the width of a paper towel roll. Wrap tightly in plastic wrap, twisting the ends, then roll on the work surface to smooth and round it.
6. Chill Dough: Refrigerate the dough log for at least 1 hour or until firm. The dough can also be made ahead and chilled up to 3 days.
7. Preheat Oven: Preheat your oven to 340°F (170°C) and line a cookie sheet with parchment paper.
8. Slice Cookies: Remove dough from fridge and unwrap. Using a sharp knife, cut the log into 1/2-inch thick rounds. Space the rounds on the prepared baking sheet.
9. Bake: Bake for 12-18 minutes, or until the cookie edges are just beginning to turn golden brown. Allow the cookies to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Melt Chocolate: Chop the dark chocolate and melt it in a microwave in 30-second intervals, stirring between, until fully melted.
11. Dip and Garnish: Dip each cooled cookie halfway into the melted chocolate, then place on parchment paper. Sprinkle the remaining pistachios on top and optionally add a small pinch of sea salt. Allow the chocolate to set before serving.

Notes

• Be careful not to overwork the dough to keep the shortbread tender.
• You can prepare the dough up to 3 days in advance for convenience.
• Use good quality dark chocolate for the best flavor contrast.
• Adding a pinch of sea salt on top enhances the chocolate and nut flavors.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Pistachio shortbread cookies, nut cookies, chocolate dipped cookies, homemade shortbread