Chocolate-Dunked Pistachio Shortbread Cookies

By Angela Sellari Jump to Recipe

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:

Step 1: Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: This recipe yields 1 1/2 dozen cookies and can easily be doubled.

Chocolate-Dunked Pistachio Shortbread Cookies

Angela Sellari

Bake up these Chocolate-Dunked Pistachio Shortbread Cookies. A buttery, melt-in-your-mouth recipe coated in rich chocolate and crunchy pistachios.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Dessert/Snack

Cuisine American

Servings 18

Calories 122 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 122kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 85mgFiber: 1g

Keyword Chocolate Dunked Pistachio Shortbread Cookies

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