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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.
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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.