Can I use unsalted pistachios instead?

Absolutely! Just add a pinch of salt to your dough to enhance all the flavors. The slight saltiness really makes the chocolate and pistachio combination shine.

What if my dough is too crumbly to form a log?

Don't worry – this happens sometimes! Add a teaspoon of cold water or milk and gently work it in until the dough holds together. You've got this!

Can I make these without chocolate?

Of course! The pistachio shortbread is absolutely delicious on its own. You could dust them with powdered sugar or drizzle with a simple glaze instead.

How do I know when they're perfectly baked?

Look for edges that are just starting to turn golden brown. The centers should still look pale – they'll continue cooking slightly as they cool on the hot pan.

Chocolate Dipped Pistachio Shortbread Cookies

Name: Pistachio Shortbread Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 18
Cuisine: American
Ingredients: 2 sticks Salted Butter (227g, room temperature); 1/2 cup Granulated Sugar (100g); 2 cups All-purpose Flour (250g); 1 cup Pistachios (120g, without shells); 4 oz Dark Chocolate (113g)

Description

These Pistachio Shortbread Cookies are buttery, crumbly delights studded with chopped pistachios and dipped in rich dark chocolate. Perfect for holiday gifting, tea time, or any special occasion!

Ingredients

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

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Instructions

Put the room-temperature butter in a mixing bowl and beat it lightly with a wooden spoon to soften some more.
Add the sugar and beat together with the butter. You can use an electric mixer if you want, but it’s not necessary. Just beat until combined and no more, we don’t want to incorporate any air here.
Add the flour and mix until it starts to form clumps and looks like large chunky breadcrumbs. Ditch the spoon and use your hands to bring it together into a smooth dough.
Roughly chop the pistachios and add 2/3 of them into the shortbread dough. Reserve the other third of them to sprinkle on top later. Use your hands to knead the pistachios into the dough so they are evenly dispersed. Don’t overwork the dough.
Shape the shortbread dough into a log shape, roughly the width of a paper towel roll. Wrap it in plastic wrap and twirl the edges like a Christmas cracker to seal it in. Roll it on your work surface to smooth out the edges and make it rounder.
Chill the dough log in the fridge for one hour or until it feels very firm to the touch. You can also make the dough ahead of time and keep it in the fridge for up to 3 days before baking.
Once you are ready to bake, preheat the oven to 340°F / 170°C and line a cookie sheet with parchment paper.
Remove the shortbread dough from the fridge and unwrap it from the plastic wrap. Use a sharp knife to slice it into rounds about 1/2 an inch thick. Place the rounds on the prepared cookie sheet with enough room to spread.
Bake for 12-18 minutes or until the edges of the cookies are just starting to turn golden brown. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Once the shortbread has cooled, chop up your dark chocolate and melt it in the microwave in 30-second increments until totally melted.
Dip the shortbread cookies into the chocolate to about halfway, then lay them on a sheet of parchment paper. Sprinkle the remaining chopped pistachios on top and let them set. Optional: You can also sprinkle a tiny bit of sea salt on there if desired.

Notes

Don’t overwork the dough to keep the shortbread tender and crumbly. The dough can be made up to 3 days in advance for convenience. For extra flavor, toast the pistachios lightly before chopping. Store in an airtight container for up to 1 week.

Nutrition

Serving Size: 18
Calories: 238 kcal
Sugar: 8 g
Sodium: 82 mg
Fat: 16 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 3 g