Description
Chocolate Pistachio Shortbread is a buttery, crumbly cookie filled with chopped pistachios and finished with a dip or drizzle of rich chocolate. Perfect for holidays, gifting, or enjoying with tea or coffee, these cookies are elegant yet simple to prepare.
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)
Instructions
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 1/4-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.
Notes
- For extra flavor, toast the pistachios before adding them to the dough.
- Chill the dough well to prevent crumbling when slicing.
- Try white chocolate instead of dark for a sweeter variation.
- Dough can be refrigerated for up to 3 days or frozen for up to 2 months before baking.
- Let chocolate set fully before stacking cookies for storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
