Nutty Chocolate Shortbread

Featured in Irresistible Sweet Treats.

Rich buttery shortbread studded with pistachios and half-dipped in dark chocolate. These slice-and-bake cookies have the perfect crumbly texture.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:05 GMT
A stack of two delicious cookies topped with dark chocolate and crushed pistachios, with more cookies visible in the background. Pin it
A stack of two delicious cookies topped with dark chocolate and crushed pistachios, with more cookies visible in the background. | recipesbyclare.com

These Pistachio Shortbread Cookies have become my signature holiday treat. The buttery shortbread studded with pistachios and dipped in rich dark chocolate always brings oohs and aahs when I share them. They look so fancy but they're actually quite simple to make which is why I love baking them for special occasions or wrapping them up as gifts.

Simple Ingredients Magic Results

What makes these cookies so wonderful is how just a few quality ingredients create something truly special. The combination of buttery shortbread crunchy pistachios and that perfect dark chocolate coating is absolutely irresistible. I love that I can make them ahead and they stay fresh for days making them perfect for holiday cookie boxes.

What You'll Need

  • Butter: Get the good stuff here salted butter makes them perfect or add a pinch of salt if using unsalted.
  • Sugar: Regular granulated sugar gives us that classic shortbread texture.
  • Flour: All-purpose flour keeps things simple and delicious.
  • Pistachios: Chop them up nice either salted or unsalted work beautifully.
  • Dark Chocolate: Splurge on good chocolate bars here chocolate chips won't give you that perfect coating.

Let's Start Baking

Mix Your Dough:
Start by mixing your soft butter and sugar just until combined then add flour and most of your pistachios save some for sprinkling later.
Shape and Chill:
Roll your dough into a nice log wrap it up and let it get firm in the fridge for an hour.
Time to Bake:
Heat your oven to 320°F slice your chilled dough into pretty rounds and bake them until the edges turn golden.
Add the Magic:
Once they're cool dip them in melted chocolate sprinkle with pistachios and let them set.

My Best Tips

  • Cold is Key: Make sure that dough is really firm before slicing.
  • Quality Counts: Good butter and chocolate make these cookies extra special.
  • Perfect Finish: Temper your chocolate if you want them extra pretty and stable.
  • Keep Them Fresh: They'll stay perfect in an airtight container for two weeks.
A stack of two cookies topped with chocolate and chopped pistachios sits on a wire rack, with more cookies in the background. Pin it
A stack of two cookies topped with chocolate and chopped pistachios sits on a wire rack, with more cookies in the background. | recipesbyclare.com

Mix It Up

  • Switch Your Chocolate: Try milk or white chocolate for something different.
  • Try Different Nuts: Walnuts pecans or almonds work beautifully too.
  • Add Some Flavor: A dash of almond or vanilla extract is lovely.
  • Get Creative: Cut them into fun shapes just keep the dough cold.

Frequently Asked Questions

→ Why did my cookies spread too much?

Make sure butter isn't too soft and chill dough thoroughly. Don't skip the chilling step.

→ Can I use unsalted butter?

Yes, just add 1/4 teaspoon salt to the dough. The salt balances the sweetness.

→ Why isn't my chocolate setting?

Use real chocolate bars, not chips. For firmer set, temper the chocolate or store cookies in fridge.

→ Can I freeze the dough?

Yes, wrap well and freeze up to 3 months. Slice and bake straight from frozen, adding 1-2 minutes to bake time.

→ How do I know when they're done?

Edges should be just starting to turn golden. Don't overbake or they'll be too crisp.

Pistachio Shortbread Cookies

Classic shortbread cookies enriched with pistachios and dipped in dark chocolate. A perfect balance of sweet, salty, and nutty.

Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: British/European

Yield: 12 Servings (12 cookies)

Dietary: Vegetarian

Ingredients

01 2 sticks (227g) salted butter, room temperature.
02 1/2 cup (100g) granulated sugar.
03 2 cups (250g) all-purpose flour.
04 1 cup (120g) pistachios, shelled.
05 4 oz (113g) dark chocolate.

Instructions

Step 01

Beat softened butter until smooth.

Step 02

Mix in sugar just until combined.

Step 03

Add flour, mix until crumbly.

Step 04

Chop pistachios, reserve 1/3 for topping.

Step 05

Knead 2/3 pistachios into dough.

Step 06

Shape into log, wrap in plastic.

Step 07

Chill 1 hour until firm.

Step 08

Heat oven to 320°F/160°C.

Step 09

Slice log into 1/2-inch rounds.

Step 10

Bake 15-20 minutes until edges golden.

Step 11

Cool 10 minutes on sheet, then rack.

Step 12

Melt chocolate in 30-second intervals.

Step 13

Dip cookies halfway in chocolate.

Step 14

Top with reserved pistachios.

Step 15

Let set completely.

Notes

  1. Use real chocolate bars not chips for better melting.
  2. Can be frozen before baking.

Tools You'll Need

  • Baking sheet.
  • Parchment paper.
  • Sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (pistachios).
  • Dairy (butter).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g