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Classic Pistachio Shortbread Cookies Recipe


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  • Author: Merry
  • Total Time: 1 hour 40 minutes (including chilling time)
  • Yield: 20–24 cookies

Description

Buttery, crumbly, and perfectly nutty, these pistachio shortbread cookies are a delightful treat for any occasion. Infused with the richness of high-quality butter and the crunch of pistachios, they’re elevated to perfection with a dip in luscious chocolate. Easy to make and irresistibly delicious, these cookies are sure to become your new favorite indulgence!


Ingredients

  • 1 cup high-quality salted butter, softened (or unsalted butter with ¼ teaspoon salt)
  • ½ cup granulated white sugar
  • 2 cups all-purpose flour
  • ¾ cup pistachios, roughly chopped ( for the dough, for garnish)
  • 4 ounces dark chocolate (or milk/white chocolate if preferred)

Instructions

  • Prepare the Dough:
    • In a mixing bowl, stir the softened butter with a wooden spoon or spatula until smooth.
    • Add the sugar and mix until just combined. Avoid overmixing to prevent incorporating too much air.
    • Gradually add the flour, mixing until the dough resembles large breadcrumbs. Use your hands to bring the mixture together into a smooth dough.
  • Add Pistachios:
    • Work ⅔ of the chopped pistachios into the dough, distributing them evenly.
  • Shape and Chill:
    • Roll the dough into a log shape, about the diameter of a paper towel roll.
    • Wrap the dough log in plastic wrap, smoothing it into a neat round shape.
    • Chill in the refrigerator for at least 1 hour or up to 3 days.
  • Slice and Bake:
    • Preheat your oven to 340°F (170°C) and line a baking sheet with parchment paper.
    • Unwrap the chilled dough and slice into ½-inch rounds using a sharp knife.
    • Arrange the slices on the prepared baking sheet, leaving space for slight spreading.
    • Bake for 15–20 minutes, or until the edges are just beginning to turn golden.
  • Cool and Dip in Chocolate:
    • Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
    • Melt the dark chocolate in the microwave in 30-second increments, stirring between each interval.
    • Dip each cookie halfway into the melted chocolate and shake off excess.
    • Sprinkle the remaining pistachios (and a pinch of sea salt, if desired) on the chocolate before it sets.
  • Set and Serve:
    • Place the dipped cookies on parchment paper and allow the chocolate to set completely.
    • Serve with a cup of tea or coffee and enjoy!

Notes

  • Use high-fat butter like Kerrygold for the best results.
  • Chilling the dough is essential to ensure the cookies hold their shape during baking.
  • For a festive touch, use white chocolate and sprinkle crushed freeze-dried raspberries along with the pistachios.
  • Prep Time: 20 minutes
  • Cook Time: 15–20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Scottish-inspired