dark chOcOlate pistachiO shOrtbread cOOkies

AuthorHeather WallaceCategoryDifficultyBeginner

Mom always said to "eat your greens", and now you can say you did with these satisfyingly crunchy pistachio shortbread cookies. Plus, dipping them in luscious dark chocolate means you're also getting in your antioxidants right?! lol

They are surprisingly simple to make but look so cute and fancy they would wow any guest at a party.

Yields34 Servings
Prep Time45 minsCook Time19 minsTotal Time1 hr 4 mins

 3 sticks, unsalted butter room temperature
 1 cup sugar
 1 tsp vanilla extract
 3 ½ cups all-purpose flour
 ¼ tsp salt
 1 ½ cups pistachios, shelled & divided
 8 oz dark chocolate

Gather Ingredients...
1

For the Shortbread...
2

Mix 3 sticks of unsalted butter at room temperature and 1 cup of sugar in an electric mixer fitted with a paddle attachment until combined.

Add 1 teaspoon of vanilla extract.

3

In a food processor coarsely chop 1 1/2 cup of pistachios, set aside.

4

In a separate medium-sized bowl sift together 3 1/2 cups of all-purpose flour, 1/4 teaspoon salt, and 1 cup of the chopped pistachios.

The remaining pistachios reserve and set aside.

5

Slowly incorporate dry ingredients into butter mixture until dough starts to come together.

6

Drop onto a lightly floured surface and form into a disk.

Wrap in plastic wrap and refrigerate for 30 Minutes.

Bake...
7

Preheat oven to 350.

Remove dough from refrigerator and roll to 1/8 inch thickness on a floured surface.

8

Cut into disks with a 2-inch cookie cutter.

9

Bake for 18 Minutes to 22 Minutes till slightly browned.

Cool completely.

Dip...
10

Melt 12 ounces of dark chocolate in a double boiler.

11

Dip half of each cookie into melted chocolate and sprinkle with reserved pistachios, place onto parchment paper.

12

Refrigerate 10 Minutes to 20 Minutes

13

Enjoy with a cold glass of milk.

Ingredients

 3 sticks, unsalted butter room temperature
 1 cup sugar
 1 tsp vanilla extract
 3 ½ cups all-purpose flour
 ¼ tsp salt
 1 ½ cups pistachios, shelled & divided
 8 oz dark chocolate

Directions

Gather Ingredients...
1

For the Shortbread...
2

Mix 3 sticks of unsalted butter at room temperature and 1 cup of sugar in an electric mixer fitted with a paddle attachment until combined.

Add 1 teaspoon of vanilla extract.

3

In a food processor coarsely chop 1 1/2 cup of pistachios, set aside.

4

In a separate medium-sized bowl sift together 3 1/2 cups of all-purpose flour, 1/4 teaspoon salt, and 1 cup of the chopped pistachios.

The remaining pistachios reserve and set aside.

5

Slowly incorporate dry ingredients into butter mixture until dough starts to come together.

6

Drop onto a lightly floured surface and form into a disk.

Wrap in plastic wrap and refrigerate for 30 Minutes.

Bake...
7

Preheat oven to 350.

Remove dough from refrigerator and roll to 1/8 inch thickness on a floured surface.

8

Cut into disks with a 2-inch cookie cutter.

9

Bake for 18 Minutes to 22 Minutes till slightly browned.

Cool completely.

Dip...
10

Melt 12 ounces of dark chocolate in a double boiler.

11

Dip half of each cookie into melted chocolate and sprinkle with reserved pistachios, place onto parchment paper.

12

Refrigerate 10 Minutes to 20 Minutes

13

Enjoy with a cold glass of milk.

dark chOcOlate pistachiO shOrtbread cOOkies
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