Chocolate dipped Pistachio Shortbread
Soft and crumbly, these Chocolate Pistachio Shortbreads are delicious. They're dipped in chocolate icing and made with REAL pistachios. The cookie dough is made with only seven simple ingredients and only one mixing bowl. This is a quick cookie recipe because the cookie dough only needs to chill for 30 minutes.
Ingredients
Ingredients:
- 1-2 cup pistachios unsalted or salted
- 2 sticks unsalted butter softened to room temperature
- 6 oz confectioners’ sugar
- 3 tsp pure vanilla extract
- 2 tsp almond extract
- 2 ¼ all-purpose flour spoon and leveled
- 1-2 drops green food coloring I used 1 drop of gel, optional
Chocolate Icing
- 12 ounce dark chocolate melting piece or bar
Instructions
Instructions:
- In a food processor, pulse pistachios until small crumbs form. 6 oz. very finely chopped nuts are needed.
- Combine the confectioners' sugar, vanilla extract, and almond extract in a medium-high-powered mixer and beat until smooth.
- Refrigerate the cookie dough for 30 minutes or up to 3 days if covered tightly (See note)
- Preheat the oven to 350°F and prepare large baking sheets with parchment paper or silicone baking mats.
- Roll the cookie dough into 1-tablespoon balls and space them 2 inches apart on the baking sheets.
- Continue rolling and working the dough with your hands if it becomes too crumbly. Your hands' warmth will aid in bringing it all together.
- Bake the cookies for 15 minutes, or until lightly browned on top and bottom, for medium-rare cookies.
- While the cookies cool, melt the chocolate in a double boiler or use a bowl over a pan of water.
- Make sure cookies are cool to the touch before dipping them in icing, or they will stick to the bottoms of the pans.
- Dip half of each cookie in the icing and set onto the parchment to harden. The chocolate should harden within a few minutes.
- Cover leftover iced cookies tightly with plastic wrap and store at room temperature for 1 day or in the refrigerator for up to 1 week.
Notes
Notes:
- Allow it to come to room temperature for at least 30 minutes before rolling into balls if chilling for more than 2 hours. After that long in the fridge, the cookie dough will be very stiff.
Options:
Of course, we choose green food coloring for the pistachios. But consider using red food coloring for half the batch to make that traditional red and green effect. Alternatively, use white chocolate and add the red or green food coloring to the icing before dipping! Still another option is to decorate with colored sugar bits after dipping. Make sure to add these when the icing is still soft!Nutrition
Calories: 1471kcalCarbohydrates: 121gProtein: 18gFat: 128gSaturated Fat: 69gPolyunsaturated Fat: 9gMonounsaturated Fat: 40gTrans Fat: 3gCholesterol: 165mgSodium: 32mgPotassium: 1260mgFiber: 17gSugar: 31gVitamin A: 2097IUVitamin C: 2mgCalcium: 145mgIron: 15mg
Tried this recipe?Let us know how it was!