Description
Pistachio Shortbread Cookies
These buttery and crumbly Pistachio Shortbread Cookies are a delightful twist on the classic Scottish shortbread. Packed with crunchy pistachio nuts and dipped in rich dark chocolate, they make for an easy yet elegant treat. With only three basic ingredients, plus the pistachios and chocolate, these cookies are perfect for holiday gifts, Christmas cookie platters, or a simple but delicious dessert to enjoy any time. Slice, bake, and share the joy!
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup shelled pistachios, chopped
6 oz dark chocolate, melted
Directions:
1. Cream butter and powdered sugar until light. Mix in flour until dough forms.
2. Fold in chopped pistachios. Shape dough into a log, wrap, and chill for 1 hour.
3. Slice dough into rounds and bake at 350°F (175°C) for 12-15 mins. Cool.
4. Dip in melted dark chocolate. Let set.
Prep Time: 1 hr 20 mins
Kcal: 120 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for easy creaming. In a large bowl, beat the butter and powdered sugar together for 3-4 minutes until the mixture is pale, fluffy, and smooth. Gradually add the flour, mixing on low speed just until the dough comes together and no dry streaks remain. Overmixing at this stage can lead to tough cookies.
Gently fold in the chopped pistachios with a spatula. Turn the dough out onto a clean surface and shape it into a uniform log, roughly 2 inches in diameter. Wrap the log tightly in plastic wrap. For clean slices, chill the dough for at least 1 hour, or up to 2 days. When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the log into 1/4-inch thick rounds, placing them 1 inch apart. Bake for 12-15 minutes, or until the edges are just barely golden. Let cool completely on the sheet before dipping.
Serving Suggestions
These elegant cookies are versatile. For a festive touch, sprinkle the chocolate-dipped ends with a pinch of flaky sea salt or extra crushed pistachios before the chocolate sets. Arrange them on a tiered stand for an afternoon tea. Package them in clear cellophane bags tied with ribbon for a heartfelt homemade gift. They pair wonderfully with a cup of strong coffee, black tea, or a glass of dessert wine.
How-to Summary
To summarize: Cream softened butter and powdered sugar. Mix in flour, then fold in chopped pistachios. Shape the dough into a log, wrap, and chill thoroughly. Slice into rounds and bake at 350°F until set. Once completely cooled, dip one half of each cookie in melted dark chocolate and allow it to harden before serving or storing.
Frequently Asked Questions
Can I use salted butter? It’s not recommended, as it will make the cookies too salty. Stick with unsalted to control the flavor.
My dough is too crumbly to shape. What went wrong? This usually means the butter wasn’t soft enough or the flour was over-measured. Try squeezing the dough together with your hands. If it still won’t bind, add a teaspoon of cold water.
Can I freeze the dough? Absolutely. The wrapped dough log freezes beautifully for up to 3 months. Thaw in the refrigerator before slicing and baking.
Why did my cookies spread? Shortbread should not spread much. Spreading indicates the dough was not chilled long enough, or the oven temperature was too low.
What’s the best way to melt chocolate for dipping? Use a double boiler or microwave in 20-second bursts, stirring between each, to avoid seizing. Ensure the cookies are completely cool before dipping.
Common Mistakes to Avoid
- Using cold butter, which prevents proper creaming and leads to a dense texture.
- Skipping or shortening the chilling time, causing the cookies to lose their shape.
- Over-baking; shortbread should remain pale with only lightly golden edges.
- Dipping cookies in chocolate before they are fully cooled, causing the chocolate to melt and slide off.
- Over-mixing the dough after adding the flour, which develops gluten and makes the cookies tough.
Conclusion
These Pistachio Shortbread Cookies are a simple yet sophisticated treat that marries buttery shortbread with rich pistachios and dark chocolate. By following the detailed steps and avoiding common pitfalls, you can create an impressive homemade cookie perfect for gifting or savoring. Their elegant appearance and delightful crunch make them a guaranteed crowd-pleaser for any occasion.