Pistachio Shortbread Cookies with Dark Chocolate Drizzle
Pistachio Shortbread Cookies:
3 sticks unsalted butter, very softened
1 cup sugar, plus extra for sprinkling
1 tsp vanilla extract
3 cups all-purpose flour
1/4 cup pistachios, very finely chopped
1/8 tsp salt
Chocolate drizzle:
6 oz dark chocolate
1 Tbs Butter
1/4 cup pistachios, coarsely chopped
Procedure:
1 In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar until combined.
Then add the vanilla.
2 Next add the flour, pistachios, and salt to the mixture. Mix on low speed until the dough starts to come together. Shape the
dough into a flat disc, wrap in plastic and chill for at least 30 minutes.
3 Once the dough is chilled, preheat the oven to 350 degrees F.
4 On a lightly floured surface roll out the dough so that it is -inch thick. Cut out the cookies with a round cookie cutter or
the top of a round glass. Place the cookies on a parchment lined baking sheet and sprinkle with sugar. Bake for 15
minutes, until the edges begin to brown. Allow to cool at room temperature.
5 For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the
mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the
chocolate on top of the cookies. Sprinkle with chopped pistachios for a garnish.
6 And that completes your cookies. Grab a cup of milk, coffee, or tea and enjoy!
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