Pistachio Shortbread Cookies

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Pistachio Shortbread Cookies combine the buttery richness of shortbread, the nutty crunch of pistachios, and the smooth sweetness of dark chocolate. Perfect for a holiday gifting or special occasion, these melt-in-your-mouth cookies are easy to make and enjoy.

Prep Time40

Cook Time12

Chill time1

Total Time1 52

Course: Dessert, Sweets

Cuisine: Scottish

Servings: cookies

Calories: 144kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

1 cup unsalted butter cubed, room temperature
½ cup dark brown sugar
2 teaspoon vanilla extract or vanilla bean paste
2 cups all purpose flour
½ teaspoon kosher salt
1 cup toasted pistachios plus more for sprinkling
2 tablespoon turbinado or raw sugar for sprinkling, optional
6 oz semisweet chopped chocolate or chocolate chips
flaky sea salt

Instructions

Chop pistachios - Finely chop the pistachios with a sharp knife and set aside.
1 cup toasted pistachios
Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
1 cup unsalted butter, ½ cup dark brown sugar, 2 teaspoon vanilla extract
Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined, then mix in ¾ cup of the chopped pistachios. Do not over-mix the dough.
½ teaspoon kosher salt, 1 cup toasted pistachios, 2 cups all purpose flour
Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.
2 tablespoon turbinado or raw sugar
Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned. Remove from the oven and let cool.
Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add ⅔ of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.
6 oz semisweet chopped chocolate
Dip the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pistachios and flaky sea salt before the chocolate dries.
flaky sea salt

Video

Notes

Storage

Store these pistachio shortbread cookies in an air-tight container and keep in a cool, dry place for up to 1 week.

Baking Tips

Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.
Don't over-mix ingredients or the cookies won't spread evenly and have a light texture.
If the dough separates when you roll and slice the cookies, don't worry, just squeeze it to back together to make the cookie.
Use a lower oven temperature - Shortbread is delicate and can burn easily. Be sure to bake at a lower temperature of 350°F to ensure the cookies don't burn.

Nutrition