Chocolate Dipped Pistachio Shortbread Cookies
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5.0
21 reviews
Excellent
Chocolate Dipped Pistachio Shortbread Cookies
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Chocolate-Dipped Pistachio Shortbread Cookies Rich, buttery shortbread butter cookies with crunchy pistachios and dipped in melted chocolate and sprinkled with fresh orange zest and chopped pistachios. A beautiful and festive Christmas cookie!
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Ingredients
- 1 cup butter (softened to room temperature)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract (or 1/2 teaspoon Almond Extract)
- 2 cups flour
- 1 Tablespoon heavy cream or milk (may add 1-3 teaspoons more)
- 1/2 teaspoon salt
- 1/2 cup pistachios (chopped)
Chocolate Dipped:
- 1 cup semi-sweet chocolate
- 1 Tablespoon oil
- 1/4 cup chopped pistachios
- orange zest
Instructions
- In a food processor or large mixing bowl, mix together butter, powdered sugar, vanilla, flour, and salt together until crumbs form. Add heavy cream or milk. If the mixture is very crumbly, add a little more milk or cream. Fold in pistachios. Take your hands and press the dough together until it forms a ball.
- Roll onto a floured surface. Form into a cylinder log shape. Wrap tightly in plastic wrap and seal tight. Place in the refrigerator for at least 30 minutes to chill.
- Preheat oven to 350 degrees. Cut log into 1 to 1 1/2 inch slices and place on parchment paper or Silpat lined baking sheet. Bake for 11-15 minutes or until the color begins to slightly change on the edges of the cookie. Remove from the oven and let cool.
Melted Chocolate:
- Place chocolate and oil in a microwave-safe bowl. Heat in the microwave at 50% power in 30-second increments until melted. Stir after each round. This will take about 1-2 minutes. Dip half of the shortbread cookies into the chocolate. Quickly sprinkle with chopped pistachios and lightly sprinkle with orange zest, if desired.
- Place on a cooling rack to allow the chocolate to set-up and harden.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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