Description
Delicious Chocolate Dipped Pistachio Shortbread Cookies featuring buttery shortbread loaded with finely chopped pistachios and dipped in smooth semi-sweet chocolate, perfect for holiday gifting or a delightful treat anytime.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped shelled pistachios
Chocolate Dip & Garnish
- 6 ounces semi-sweet or dark chocolate (chopped or chips)
- 1 teaspoon coconut oil (optional, for smoother dipping)
- Extra chopped pistachios for garnish
Instructions
- Preheat & Prepare Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter & Sugar: In a large bowl, beat the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes. This creates a smooth base for your dough.
- Add Vanilla & Combine Dry Ingredients: Mix in vanilla extract until combined. Gradually add the all-purpose flour and salt, mixing gently until a dough forms. Avoid overmixing to keep cookies tender.
- Fold in Pistachios: Gently fold the finely chopped pistachios into the dough, ensuring even distribution without breaking the nuts too much.
- Form & Chill Dough Logs: Divide dough into two equal parts. Roll each into a log about 1.5 inches in diameter. Wrap logs tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Slice Cookies: Remove chilled logs from refrigerator, unwrap, and slice into 1/4-inch thick rounds. Arrange cookies roughly 1 inch apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes or until edges turn lightly golden. This ensures a crisp yet tender texture.
- Cool Cookies: Let cookies cool on baking sheets for about 5 minutes to firm up, then transfer to wire racks to cool completely to room temperature.
- Melt Chocolate: In a microwave-safe bowl, melt the chopped chocolate with coconut oil (if using) in 30-second intervals, stirring each time until smooth and glossy for easy dipping.
- Dip & Garnish: Dip half of each cooled cookie into the melted chocolate. Place dipped cookies onto parchment paper and immediately sprinkle with extra chopped pistachios to add crunch and visual appeal.
- Set Chocolate: Allow chocolate to set at room temperature or refrigerate briefly until firm. Store cookies in an airtight container to maintain freshness.
Notes
- Cookies can be made ahead and stored in an airtight container for up to one week.
- For a festive twist, substitute the semi-sweet chocolate with white chocolate.
- Using coconut oil in the chocolate helps create a smoother, shinier coating.
- Ensure cookies are completely cooled before dipping to prevent chocolate from melting unevenly.
