Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies are ridiculously easy to make, perfectly crumbly, and a treat for the taste buds with a hint of nutty pistachios and a luscious dark chocolate dip.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened The base of all things delicious. Unsalted is key here.
- 1/2 cup powdered sugar Contributes to the melt-in-your-mouth texture.
- 2 cups all-purpose flour Essential for crumbly structure.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
- 1 cup chopped pistachios Adds delightful crunch and flavor.
Chocolate Dip
- 1 cup dark chocolate chips For dipping; use quality chocolate for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and powdered sugar in a large mixing bowl until light and fluffy.
- Gradually add flour and salt, mixing until almost combined.
- Fold in the chopped pistachios until well distributed.
- Roll small scoops of dough (about a tablespoon) into balls and flatten them on a lined baking sheet.
Baking
- Bake for 12-15 minutes until edges are lightly golden.
- Cool completely on a wire rack.
Chocolate Dipping
- Melt the dark chocolate in a microwave-safe bowl or double boiler in intervals to avoid seizing.
- Dip each cooled cookie halfway into the melted chocolate and place on parchment paper to set.
Serving
- Enjoy with a cup of tea or coffee and share with loved ones.
Notes
Chilling the dough helps maintain cookie shape. Experiment with spices or different nuts for variations.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 60mgFiber: 1gSugar: 5g
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