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Pistachio Shortbread Cookie Recipe

Pistachio Shortbread Cookie Recipe
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Buttery, melt-in-your-mouth shortbread cookies studded with vibrant pistachios and dipped in rich dark chocolate.

Ingredients

Scale
  • 227 g (2 sticks) Salted Butter, (room temperature)
  • 100 g (½ cup) Granulated Sugar
  • 250 g (2 cups) All-purpose Flour
  • 120 g (1 cup) Pistachios, (without shells)
  • 113 g ( 4 oz) Dark Chocolate

Instructions

  1. Place the room-temperature butter in a mixing bowl.
  2. Beat the butter lightly with a wooden spoon to soften it further.
  3. Add the granulated sugar to the butter.
  4. Beat the butter and sugar together until just combined; do not incorporate air.
  5. Add the all-purpose flour to the butter and sugar mixture.
  6. Mix until the mixture starts to form clumps and resembles large chunky breadcrumbs.
  7. Ditch the spoon and use your hands to bring the mixture together into a smooth dough.
  8. Roughly chop the pistachios.
  9. Add two-thirds of the chopped pistachios into the shortbread dough.
  10. Reserve the remaining one-third of the pistachios for later.
  11. Use your hands to gently knead the pistachios into the dough until evenly dispersed; do not overwork the dough.
  12. Shape the shortbread dough into a log shape, roughly the width of a paper towel roll.
  13. Wrap the dough log tightly in plastic wrap.
  14. Twirl the edges of the plastic wrap like a Christmas cracker to seal it.
  15. Roll the wrapped dough log on your work surface to smooth out the edges and make it rounder.
  16. Chill the dough log in the fridge for one hour, or until it feels very firm to the touch.
  17. Preheat the oven to 320°F (160°C or 140°C fan-assisted).
  18. Line a cookie sheet with parchment paper.
  19. Remove the chilled shortbread dough from the fridge.
  20. Unwrap the dough from the plastic wrap.
  21. Use a sharp knife to slice the dough into rounds about ½ an inch thick.
  22. Place the cookie rounds on the prepared cookie sheet, leaving enough room for slight spreading.
  23. Bake for 20-25 minutes, or until the edges of the cookies are just starting to turn golden brown.
  24. Let the cookies cool on the baking sheet for 10 minutes.
  25. Transfer the partially cooled cookies to a wire cooling rack to cool completely.
  26. Once the shortbread has cooled completely, chop up the dark chocolate.
  27. Melt the chocolate in the microwave in 30-second increments, stirring between each, until totally melted.
  28. Dip each cooled shortbread cookie into the melted chocolate about halfway.
  29. Lay the chocolate-dipped cookies on a sheet of parchment paper.
  30. Sprinkle the remaining chopped pistachios on top of the chocolate before it sets.
  31. Allow the chocolate to set completely before serving or storing.

Notes

Ensure butter is at room temperature for a smooth dough.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough thoroughly is crucial for maintaining cookie shape.
Keep an eye on the oven; cookies are done when edges are just golden.
Let cookies cool on the baking sheet for 10 minutes before moving.

Find it online: https://sweetcraftrecipes.com/pistachio-shortbread-cookie-recipe/