Pistachio Shortbread Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
250g (2 cups) plain flour
02 -
100g (½ cup) granulated sugar
03 -
227g (2 sticks) salted butter, softened
04 -
120g (1 cup) shelled pistachios
→ Topping
05 -
113g (4 oz) dark chocolate chunks
# Instructions:
01 -
In a bowl, cream the softened butter until smooth. Toss in the sugar and blend lightly without whipping. Add in the flour until the mixture looks crumbly and sticks together when pinched.
02 -
Chop the pistachios into small pieces. Set aside a handful for garnish, and add the bigger portion into the dough. Work the nuts in evenly but gently to avoid over-mixing.
03 -
Shape the dough into a cylinder about as thick as a paper towel tube. Wrap it tightly in plastic, twisting the ends to seal. Roll gently to even out any bumps, then refrigerate until firm, about an hour.
04 -
Turn the oven to 340°F (170°C) and let it heat up. Cut the cold dough into rounds about ½ inch thick. Lay them on a cookie sheet lined with parchment. Bake until the edges just start to turn golden, 12-18 minutes. Cool them briefly on the tray, then move them to a rack.
05 -
Melt dark chocolate in a microwave-safe bowl, stirring every 30 seconds. Dip half of each cookie in the chocolate. Sprinkle with your saved pistachios and a tiny bit of sea salt if you like. Let them set on parchment paper.
# Notes:
01 -
You can make the dough ahead and keep it in the fridge for up to 3 days.
02 -
Use high-quality chocolate bars instead of baking chips to ensure smooth melting.
03 -
Microwaving chocolate in small bursts is an easy way to temper it.