Dark Chocolate Pistachio Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 Parchment paper roll
- 1 plastic wrap roll
- 1 sharp knife
- 1 Wire rack
- 1 small microwave-safe bowl
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour sifted
- 1/2 cup pistachios shelled and finely chopped
- 4 ounce dark chocolate chopped
- 1 teaspoon neutral oil optional
- 2 tablespoon pistachios finely chopped for garnish, optional
Instructions
- Cream the softened butter and granulated sugar together in a mixing bowl with a mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the salt and vanilla until combined.
- Add the flour in two additions, mixing on low just until a soft dough forms and no dry streaks remain.
- Fold in the finely chopped pistachios with a spatula until evenly distributed.
- Divide the dough in half and shape each half into a 2-inch-diameter log on parchment.
- Wrap each log tightly in plastic wrap and chill until very firm, at least 1 hour.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Unwrap a dough log and slice into 1/3-inch-thick rounds with a sharp knife, rotating the log occasionally to keep slices round.
- Arrange slices 1 inch apart on the prepared baking sheet.
- Bake for 12 to 14 minutes until the edges are set and just barely turning golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
- Melt the dark chocolate with the neutral oil in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Dip or drizzle the cooled cookies with melted dark chocolate and place back on parchment.
- Sprinkle with additional chopped pistachios if using and let the chocolate set until firm, about 15 to 20 minutes.
Notes
For clean slices, let the dough chill thoroughly and use a thin, sharp knife, wiping the blade between cuts; if the dough crumbles, let it sit at room temperature for 5 minutes before slicing. Weighing the flour (240 g) helps prevent a dry, crumbly dough, and if needed you can add 1 to 2 teaspoons of milk to bring the dough together. Toasting pistachios lightly before chopping enhances flavor, and you can roll the dough logs in coarse sugar or finely chopped pistachios before chilling for a decorative edge. Swap in orange zest (1 teaspoon) or almond extract (1/4 teaspoon) for a flavor twist, and store baked cookies in an airtight container for up to 1 week or freeze the dough logs up to 2 months.
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