Pistachio Shortbread Cookies
Indulge in the delightful world of Pistachio Shortbread Cookies, where buttery richness meets the crunch of pistachios, all elegantly dipped in dark chocolate. These cookies melt in your mouth and are perfect for any occasion, whether you’re hosting a tea party or simply treating yourself after a long day. With an easy-to-follow recipe that requires just a handful of ingredients, you’ll have a batch ready to enjoy in no time! Plus, they’re make-ahead friendly; just prepare the dough and bake whenever that cookie craving strikes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 sticks salted butter (227g, room temperature)
- 1/2 cup granulated sugar (100g)
- 2 cups all-purpose flour (250g)
- 1 cup shelled pistachios (120g)
- 4 oz dark chocolate (113g)
Instructions
- Cream the room-temperature butter and granulated sugar together until light and fluffy.
- Gradually mix in the all-purpose flour until it resembles chunky breadcrumbs. Use your hands to form it into a smooth dough.
- Fold in two-thirds of the chopped pistachios, reserving one-third for later.
- Shape the dough into a log, wrap tightly in plastic wrap, and chill for at least one hour.
- Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
- Slice chilled dough into half-inch rounds and arrange on the baking sheet.
- Bake for 12-18 minutes until edges are golden brown. Cool on a rack.
- Melt dark chocolate in increments until smooth. Dip each cookie halfway into the melted chocolate and sprinkle with reserved pistachios while still warm.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 3g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Find it online: https://cookingwithamanda.com/pistachio-shortbread-cookies/