Description
Buttery pistachio shortbread cookies made with simple ingredients and finished with a smooth chocolate dip for an elegant treat.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 cups all purpose flour
- ¾ cup pistachios finely chopped
- 6 ounces dark chocolate chopped
Instructions
- Beat the softened butter and powdered sugar until smooth and creamy in a large bowl.
- Add the flour and mix until a soft dough forms.
- Fold in the chopped pistachios until evenly distributed.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap tightly and refrigerate for 1 hour until firm.
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Slice the dough into ¼ inch thick rounds and place on the prepared baking sheets.
- Bake for 14 to 16 minutes until the edges are set but not browned.
- Cool the cookies completely on a wire rack.
- Melt the dark chocolate gently, then dip half of each cookie into the chocolate.
- Place dipped cookies on parchment and let the chocolate set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American