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Chocolate Dipped Pistachio Shortbread Cookies
5 from 21 votes

Chocolate Dipped Pistachio Shortbread Cookies

These Chocolate Dipped Pistachio Shortbread Cookies combine a tender, buttery base with a subtle crunch from chopped pistachios. The dough is chilled and sliced into rounds for even baking, creating cookies with slightly golden edges and a firm but soft texture. Half of each cookie is dipped in semi-sweet chocolate mixed with a bit of neutral oil for smoothness, then sprinkled with more pistachios and a touch of orange zest for a bright contrast. They offer a refined blend of nutty, sweet, and citrus notes that make them satisfying for an afternoon treat or sharing during holidays.

Prep Time
10 mins
Cook Time
12 mins
Additional Time
30 mins
Servings: 24
Course: Dessert
Cuisine: French

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 may add 1-3 teaspoons more, or milk
  • 1/2 teaspoon salt
  • 1/2 cup pistachio chopped
Chocolate Dipped:
  • 1 cup semi-sweet chocolate
  • 1 Tablespoon neutral cooking oil generic cooking oil
  • 1/4 cup pistachio chopped
  • orange zest

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. Place on a cooling rack to allow the chocolate to set-up and harden.