Pistachio Butter Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
227g (2 sticks) salted butter, softened
02 -
100g (½ cup) granulated sugar
03 -
250g (2 cups) plain flour
04 -
120g (1 cup) shelled pistachios
→ Decoration
05 -
113g (4 oz) dark chocolate
# Instructions:
01 -
Whip the softened butter with a hand mixer or spoon in a medium bowl. Stir in the sugar, but stop mixing as soon as it's incorporated to avoid making it airy. Add the flour and mix just until it clumps together, resembling coarse crumbs.
02 -
Chop the pistachios roughly. Blend two-thirds of them into the dough, keeping the rest for the garnish. Gently knead the dough to spread the pistachios uniformly, but avoid overdoing it.
03 -
Roll the dough into a log about as thick as a roll of paper towels. Wrap it tightly in plastic wrap, twisting the ends to seal. Smooth out the log by rolling it gently, then chill it in the fridge for an hour or until hard.
04 -
Warm up the oven to 340°F/170°C. Cut the chilled dough into slices about ½-inch thick. Lay them on a baking tray lined with parchment paper. Bake for 12-18 minutes until just golden at the edges. Cool them on the tray for 10 minutes, then move to a cooling rack.
05 -
In the microwave, melt the dark chocolate in 30-second intervals. Dip half of each cookie into the melted chocolate, put them on parchment-lined surfaces, and sprinkle the leftover pistachios on top. If desired, sprinkle with a little sea salt for flavor contrast.
# Notes:
01 -
You can make the cookie dough in advance and keep it in the fridge for up to 3 days before baking.
02 -
Stick to real chocolate (not chocolate chips) for the best melting experience.
03 -
You don’t need fancy tools to temper chocolate—just a microwave and some care can get pro-level results.