Name: Chocolate Pistachio Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup shelled pistachios, chopped; 6 oz semi-sweet or dark chocolate, melted (for dipping or drizzling)

Why You’ll Love This Recipe

These cookies strike the perfect balance between sweet, nutty, and chocolaty. They’re easy to prepare, require just a few ingredients, and look stunning with their green pistachio flecks against golden shortbread. Dipping them in chocolate adds a touch of indulgence and makes them extra festive. They store beautifully, making them an excellent make-ahead treat for gatherings or gifts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Vanilla extract
All-purpose flour
Salt
Shelled pistachios, chopped
Semi-sweet or dark chocolate, melted (for dipping or drizzling)

Directions

In a mixing bowl, cream together butter and sugar until light and fluffy. Stir in vanilla extract.
Add flour and salt, mixing until the dough just comes together. Fold in the chopped pistachios.
Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
Slice the chilled dough into rounds about ¼-inch thick and place on the prepared baking sheet.
Bake for 12–15 minutes, until the edges are lightly golden. Let cool completely on a wire rack.
Dip one end of each cookie into melted chocolate or drizzle chocolate over the tops. Place on parchment paper until chocolate sets.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 20 minutes, plus 1 hour chilling time. Baking takes 12–15 minutes per batch.

Variations

Use white chocolate instead of dark chocolate for a sweeter contrast.
Add orange or lemon zest to the dough for a citrusy note.
Mix in a pinch of cardamom for a warm, spiced flavor.
Shape into wedges or cut with cookie cutters for a different presentation.
Substitute almonds or hazelnuts for pistachios if desired.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies (without the chocolate dip) for up to 2 months, then dip or drizzle with chocolate after thawing. These cookies do not require reheating and are best enjoyed at room temperature.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt in the recipe to balance the flavor.

Can I make the dough ahead of time?

Absolutely—the dough can be made and refrigerated for up to 3 days or frozen for up to 2 months.

Do I need to toast the pistachios first?

Toasting enhances their flavor, but it’s optional.

Can I use a food processor to chop the nuts?

Yes, but pulse carefully to avoid turning them into a paste.

How do I prevent the dough from crumbling when slicing?

Chill it well, and use a sharp knife to slice cleanly.

Can I roll out the dough instead of slicing?

Yes, you can roll it out and cut shapes with cookie cutters.

What type of chocolate works best for dipping?

Semi-sweet or dark chocolate is ideal, but white chocolate also pairs well with pistachios.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

How do I keep the chocolate from smudging when storing?

Allow the chocolate to set completely before stacking the cookies.

Can I double this recipe?

Yes, this recipe doubles easily to make more cookies for gifting or gatherings.

Conclusion

Chocolate Pistachio Shortbread is a delightful combination of buttery cookie, crunchy pistachios, and rich chocolate. Elegant enough for special occasions yet simple enough for everyday baking, these cookies are a true crowd-pleaser. With their beautiful look and melt-in-your-mouth texture, they’re bound to become a new favorite in your cookie collection.