PISTACHIO SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

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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