Ingredients
Method
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.