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.
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.
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.
This recipe yields 1 1/2 dozen cookies and can easily be doubled.
Recipe Source: Food52
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
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.
Related articles
they look so pretty, and I bet the pistachios pair great with the shortbread and chocolate. I would even wrap these up and gift some of these. Would make a great gift stuck inside a mug for mothers day.
I have never heard of this recipe before but it sounds amazing.
These look delicious!! I have a craving for pistachios right now. I am going to have to add these to my list to make!
This looks like a delicious recipe. I love pistachios and chocolate and will be trying this!
These look so good. I love chocolate dipped treats. I always bake cookies for hard to people when I can’t think of good gifts to go with a gift card.