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Golden-baked cookies are dipped halfway into glossy melted dark chocolate. Each cookie is garnished with chopped pistachios and a sprinkle of sea salt, creating an elegant and indulgent holiday treat.

Pistachio Shortbread Cookies Recipe

These buttery pistachio shortbread cookies are a decadent treat! Topped with melted dark chocolate and a sprinkle of pistachios, they're perfect for sharing—or keeping all to yourself with tea!
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer, Dessert
Cuisine American
Servings 12
Calories 250 kcal

Equipment

  • Mixing bowl
  • Wooden spoon (or electric mixer)
  • Sharp Knife
  • Plastic Wrap
  • Cookie sheet
  • Parchment paper
  • Microwave Safe Bowl

Ingredients
  

  • 2 sticks Salted Butter 227g room temperature
  • ½ cup Granulated Sugar 100g
  • 2 cups All-purpose Flour 250g
  • 1 cup Pistachios 120g without shells
  • 4 oz Dark Chocolate 113g

Instructions
 

  • Soften Butter: Beat softened butter in a bowl with a wooden spoon until light.
    .A mixing bowl sits on a cozy kitchen counter, with softened butter being stirred with a rustic wooden spoon. In the background, vibrant green pistachios and a jar of flour hint at the recipe to come
  • Add Sugar: Mix granulated sugar with butter until smooth and combined, avoiding air incorporation.
    Granulated sugar is gradually mixed into the softened butter, forming a creamy and light-textured mixture. The wooden spoon is in motion, surrounded by a clean and inviting workspace.
  • Mix Flour: Gradually incorporate flour to form a clumpy dough. Use hands to bring it together.
  • Add Pistachios: Knead 2/3 of the chopped pistachios into the dough, reserving the rest for garnish.
    Chopped pistachios, vibrant and fresh, are kneaded into the dough by hand. A small bowl of pistachios sits nearby, with a few reserved for garnish, adding a splash of green to the scene
  • Shape & Chill: Shape dough into a log (paper towel roll width), wrap in plastic, and chill for 1 hour.
    The dough is shaped into a smooth log and wrapped neatly in plastic wrap. Pistachios and baking tools like a rolling pin and measuring cups are scattered artistically on the countertop.
  • Preheat Oven: Set oven to 320°F (160°C) and line a cookie sheet with parchment.
  • Slice & Bake: Slice dough into 1/2-inch rounds, bake 15-20 minutes until edges are lightly golden. Cool completely.
    The chilled dough log is sliced into even 1/2-inch rounds with a sharp knife. The slices are arranged in neat rows on the parchment-lined baking tray, perfectly spaced for baking.
  • Dip in Chocolate: Melt dark chocolate in the microwave, dip cooled cookies halfway, and garnish with reserved pistachios and optional sea salt.
    Golden-baked cookies are dipped halfway into glossy melted dark chocolate. Each cookie is garnished with chopped pistachios and a sprinkle of sea salt, creating an elegant and indulgent holiday treat.