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Shortbread Cookies (Dark Chocolate Pistachio)

Prep Time:

10 Minutes

Cook Time:

12 Minutes

Ingredients

  • 1 cup unsalted pistachios, shelled

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1 large egg, room temperature

  • 1 1/2 cups all-purpose flour

  • 227g (8 oz) dark chocolate, chopped (Auntie A's preference is Lindt 70% Cacao)

Preparation

Step 1


Soak 1 cup of unsalted pistachios in a small bowl for 30 minutes.


Step 2


Drain the pistachios and place on a paper towel to air dry.


Step 3


Using a paddle attachment, combine 1/2 cup of unsalted butter and 1/2 cup of granulated sugar and beat on medium-high (KitchenAid setting between 4 to 6) until pale and fluffy.


Step 4


Add in egg and beat until fully incorporated.


Step 5


Add in 1 1/2 cups of all-purpose flour and 1 cup of now dry pistachios. Beat until fully incorporated; the dough should be stiff.


Step 6


Prepare a clean work surface and sprinkle 2 tablespoons of flour. Gently knead dough for 30 seconds.


Step 7


Divide the dough in half.


Step 8


Roll each half into a log that's approximately 2 inches in diameter. Wrap each log in cling wrap (air-tight) and chill in refrigerator for a minimum of 2 hours (or up to 5 days).


Step 9


When ready to bake, preheat the oven to 350F. Line baking tray with parchment paper.


Step 10


Place your dough logs on a cutting board and slice to obtain 1/4 inch thick round discs.


Step 11


Place the cookies on parchment paper spaced 1/2 an inch apart.


Step 12


Bake for 10-12 minutes. You know your cookies are ready when the cookies are lightly golden. Place baking tray on cooling rack and let cool for a minimum of 15 minutes before removing cookies. Repeat Steps 11 & 12 as needed.


Step 13


Prepare the chocolate coating while the cookies cool. Melt 227g of chopped dark chocolate on the stove top or the microwave.

Option to omit the chocolate dip and enjoy the cookies plain.

If opting for the stove top, you may need to start melting when you put the cookies into the oven.

If opting for the microwave, heat up in 15 second intervals, stirring between every interval.


Step 14


Once the chocolate has completely melted and is smooth, begin dipping each cookie halfway (widthwise or lengthwise - baker’s choice) and return to cooling rack for the chocolate to set. Option to garnish chocolate with finely chopped pistachios.


Tip 1: place a baking tray under the cooling rack in case any chocolate drips.

Tip 2: if pressed for time, you can place the dipped cookie on a lined baking tray and pop it into the fridge for 5 to 10 minutes allowing for the chocolate to set quicker. Only opt for this if you need to pack (and deliver) your cookies immediately.


Step 15


Let the chocolate set and enjoy! Store cookies in an air-tight container, and place in a cool space.

Note: recipe inspired by Baker by Nature

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