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Chocolate Dunked Pistachio Shortbread Cookies

Chocolate Dunked Pistachio Shortbread Cookies

Chocolate Dunked Pistachio Shortbread Cookies

Chocolate Dunked Pistachio Shortbread Cookies

Can you believe Christmas is less than a week away? We’re finally in the home stretch and my holiday baking is kicking into high gear. Each holiday season there are 5 to 6 cookies that I always make. Friends, family, and neighbors can count on getting Double Chocolate Treasures, Pecan Tassies and a few other favorites. Every year I try to mix things up a bit and try a couple of new cookie recipes. I think I have found a new favorite in these Chocolate Dunked Pistachio Shortbread Cookies. They encompass everything you want in a cookie. Biting into the tender butter cookie and getting that bit of sweet chocolate and crunch from the pistachios is total perfection.

Chocolate Dunked Pistachio Shortbread Cookies

When doing my holiday baking, it’s important that I have the right tools like a Stainless Steel Cookie Dropper from Good Cook, to ensure all of my cookies are the same size. As a Good Cook Kitchen Expert I am participating in the Goodcook.com Sweet Creations Cookie Exchange, and received some fabulous new baking supplies to share this recipe with you.

Chocolate Dunked Pistachio Shortbread Cookies

ingredients:

1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup sugar
1/2 plus 1/3 cup raw unsalted pistachios, coarsely chopped, divided
1 teaspoon vanilla extract
4 ounces high-quality bittersweet chocolate, chopped

directions:

Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.

Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.

Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.

See Also

This recipe yields 1 1/2 dozen cookies and can easily be doubled.

Recipe Source: Food52

Chocolate Dunked Pistachio Shortbread Cookies

Win 1 of 10 Sweet Creations Cookie Making Sets

Head on over to the Good Cook Sweet Creations page and like your favorite cookie recipes for a chance to win 1 of 10 Sweet Creations sets! I have this set and love it! You can like up to 3 cookie recipes per day to better your chances of winning. The contest runs through December 31, 2013.

Of course, I would love it if you clicked “like” for my Chocolate Dunked Pistachio Shortbread Cookies!

Chocolate Dunked Pistachio Shortbread Cookies

Chocolate Dunked Pistachio Shortbread Cookies

About a Mom
5 from 1 vote

Ingredients
  

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick butter
  • 1/3 cup sugar
  • 1/2 plus 1/3 cup raw unsalted pistachios coarsely chopped, divided
  • 1 teaspoon vanilla extract
  • 4 ounces high-quality bittersweet chocolate chopped

Instructions
 

  • Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.
  • Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
  • Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
  • Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.
  • This recipe yields 1 1/2 dozen cookies and can easily be doubled.
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