Why Make This Recipe
Pistachio Shortbread Cookies are a delightful treat that combines the rich, buttery flavor of traditional shortbread with crunchy pistachios and a touch of chocolate. They are perfect for any occasion, whether you want to impress guests at a gathering or enjoy a sweet snack with your afternoon coffee. These cookies are easy to make and are sure to be a hit with family and friends.
How to Make Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/4 teaspoon salt
- 1 cup dark chocolate, for dipping
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped pistachios.
- Roll the dough into balls and place them on the prepared baking sheet, flattening slightly.
- Bake for 12-15 minutes or until lightly golden.
- Allow the cookies to cool completely.
- Melt the dark chocolate in a microwave-safe bowl.
- Dip the cooled cookies halfway into the chocolate and place them back on the parchment paper to set.
- Enjoy with coffee, tea, or hot cocoa!
How to Serve Pistachio Shortbread Cookies
These cookies are best served fresh but are still delicious after a day or two. You can serve them on a platter at a gathering or as a sweet treat alongside your favorite beverages. They pair wonderfully with coffee, tea, or a cozy cup of hot cocoa.
How to Store Pistachio Shortbread Cookies
To keep your Pistachio Shortbread Cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just remember to thaw them before serving.
Tips to Make Pistachio Shortbread Cookies
- Ensure the butter is at room temperature for easy mixing.
- Chop the pistachios finely to distribute their flavor evenly in the cookies.
- For a more intense chocolate flavor, try using semi-sweet or milk chocolate for dipping.
- Keep an eye on the cookies while baking, as ovens can vary in temperature.
Variation
You can easily switch up this recipe by adding other nuts, such as almonds or walnuts, instead of pistachios. You can also try adding different flavor extracts, like almond extract or orange zest, for a unique twist.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be sure to omit the added salt in the recipe.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into balls, and refrigerate it for up to 48 hours before baking. Just remember to let it sit at room temperature for a few minutes before baking.
Print
Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful shortbread cookies infused with crunchy pistachios and a touch of chocolate, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/4 teaspoon salt
- 1 cup dark chocolate, for dipping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped pistachios.
- Roll the dough into balls and place them on the prepared baking sheet, flattening slightly.
- Bake for 12-15 minutes or until lightly golden.
- Allow the cookies to cool completely.
- Melt the dark chocolate in a microwave-safe bowl.
- Dip the cooled cookies halfway into the chocolate and place them back on the parchment paper to set.
Notes
Ensure the butter is at room temperature for easy mixing. Chop the pistachios finely for even flavor distribution. Use semi-sweet or milk chocolate for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pistachio, shortbread, dessert