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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/pistachio-shortbread-cookies-with-dark-chocolate-drizzle-recipe/