Pistachio Shortbread Cookies
Pistachios shortbread cookies are a classic make-ahead slice and bake recipe that’s perfect for the holidays or any time. If you need something exciting for your Christmas cookie tray, these chocolate-dipped pistachio cookies are buttery and crisp.
Servings: 28 cookies
Ingredients
- 1 cup butter room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup roasted pistachios finely chopped
- ½ cup roasted pistachios whole singles (not chopped)
- 1 cup dark chocolate chopped or dark chocolate chips
Instructions
- In a bowl of a stand mixer with a paddle attachment, beat together butter, vanilla, and powdered sugar until light and creamy. On medium speed for about 5 minutes. Scrape the bowl a few times during the process.
- In a separate bowl, whisk together all-purpose flour and salt, then turn the mixer to its lowest speed and gradually add the dry ingredients to the butter mixture.
- Use a spatula to fold in all of the pistachios.
- Transfer the firm yet pliable dough onto a large sheet of parchment paper. Roll the dough into a 10” log, about 2 inches thick. Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight.
- Once the dough is firm, cut the log into ¼” rounds. Place cookies onto the baking sheet lined with parchment paper about 1 inch apart. Bake at 350 degrees F for about 13-15 minutes or until lightly golden on the edge.
- Let cool on the baking sheet for a few minutes, and then transfer to the cooling rack to cool completely.
- Melt the chocolate using a microwave or double boiler.
- Dip cookies into the melted chocolate and place them on the parchment paper to set. If desired, sprinkle with extra chopped pistachios and coarse salt or salt flakes.
Notes
- Start with softened, room-temperature butter.
- Measure carefully. Use too much flour and the cookies will be dry and crumbly.
- We used a mix of finely chopped and whole pistachios, but you can chop them all if preferred.
- Rotate the dough log a quarter turn after every slice. This ensures that one side will not get squished down as you slice, and you will have a perfectly round shape.
- Use a sharp serrated knife to cut the cookies.
- If the dough warms and softens, pop it in the freezer for a few minutes.
- Leave plenty of space between the cookies, as they will spread a little.
- If cooking in batches cool the pans completely before adding more cookies.
Nutrition
Calories: 161kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg