Chocolate Pistachio Shortbread Cookies

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In the month of December, a magical transformation takes place, turning the ordinary into the extraordinary. The twinkling lights that adorns homes and streets are not only decorations; they are beacons of light and hope. But what lies at the heart of this festive season is the joy of giving-Whether it is a thoughtful gift wrapped in festive paper or the time that we spent with our loved ones.

For me, when it comes to gifting, a jar of homemade cookies always goes down a treat as an edible Christmas gift! Because nothing is more thoughtful and heartfelt than a homemade present! These Dark Chocolate Pistachio Shortbread Cookies will be your new go-to holiday cookie this season.
Classic, buttery, melt-in your-mouth cookies that are loaded with pistachios and dipped in dark chocolate! So much decadence in one cookie!
With their signature crumbly texture and beautiful buttery flavour, these Chocolate Pistachio Shortbread Cookies are the perfect addition to the holiday cookie trays along with an assortment of other holiday treats such as these Linzer Cookies and Peanut Butter Thumbprint Cookies.
What are Shortbread Cookies?

Shortbread cookies originated in Scotland in the 1700s. Though they are made with three simple ingredients: butter, sugar,and flour, the ever-lasting appeal of this Scottish, buttery delight is hard to resist!

If you are looking for other Recipes for the holiday season, I've got you covered! Try these: Tips for making the Best Shortbread Cookies
  • Don't over-mix the dough: Mix the flour to the dough until just combined. Over-mixing can lead to tough cookies.
  • Keep the Cookie Dough Cold: Allow the shaped dough logs to chill completely for at least 2 hours before slicing and baking.
  • Use Butter at Room Temperature: Make sure you use softened butter that is at room temperature for easy mixing and the best flavors.
  • Avoid overbaking the cookies: Pull the cookies out of the oven as soon as they begin to turn a golden brown and are still tender in the center.


If you made these Chocolate Pistachio Shortbread Cookies, I would love to know how they turned out! Please let me know by leaving a comment below.



Chocolate Pistachio Shortbread Cookies Chocolate Pistachio Shortbread Cookies
Author: Happily Cooking
Preparation Time:
Resting Time:
Cooking time:
Yields: 30 cookies
Calories per serving: 190kcal




Ingredients:
  • 1 1/2 cups all-purpose flour
  • 115 g unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 cup unsalted pistachios, shells removed
  • 200g dark chocolate, chopped

Instructions:
  1. Place the pistachios in a small bowl and cover with water; set aside for 30 minutes.
  2. Drain the pistachios well and place them on a paper towel to air dry while you make the cookie dough.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar and beat on medium-high speed until pale and fluffy.
  4. Add in the egg and beat until combined. Then gradually, add in the flour, mixing until fully incorporated. Mix in the chopped pistachios until evenly combined.Do not overmix.
  5. The dough will look a bit crumbly first, but will come together and become uniform as you mix it.
  6. Divide up the dough into two equal portions, then roll each portion of cookie dough into log that is 2.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
  7. When ready to bake, preheat oven to 175 degrees Celsius. Line a large baking sheet with parchment paper.
  8. Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the dough into ¼ inch thick slices, and place them on prepared sheet pans about 2 inches apart.
  9. Bake for about 12 to 15 minutes or until slightly golden brown on the edges. They will look soft, but will set as they cool down. Remove from oven and let them cool on the pan for 5 minutes or so. Then, transfer to a cooling rack and let them cool completely.
  10. In the meantime, we will make the chocolate coating. Melt the chopped chocolate in a double boiler or in the microwave until completely melted and smooth.
  11. Dip the cookies halfway through into the melted chocolate and place them back in the prepared baking sheet.
  12. Immediately sprinkle the chopped pistachios on top of the cookies.
  13. Enjoy with a cup of coffee or tea!

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