Chocolate-Dunked Pistachio Shortbread
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Author Notes: These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in pistachios because the green color looked nice against the dark chocolate. When I made them again, I used coarsely-chopped pistachios in the dough as well, and I just loved the outcome. either way, I prefer bittersweet chocolate to the milk chocolate called for in the original recipe. - Rivka
Serves 1.5 dozen cookies
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 1/3 cup sugar
- 1/2 plus 1/3 cup raw unsalted pistachios, coarsely chopped, divided
- 1 teaspoon vanilla extract
- 4 ounces high-quality bittersweet chocolate, chopped
- Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
- Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
- Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Cookie
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about 1 month ago Maggie,Wescott
I made these as thank you gifts for people and they were so delicious I made another batch for myself! These are absolutely one of my favorite new cookies! Thanks for a great recipe!
2 months ago UhOhSarah
If anyone is curious, I tried these rolled into a log and sliced and they turned out really gorgeous and delicious!
3 months ago John Burkholder
Superb flavor and texture! This recipe has been placed with about a dozen other cookie recipes that are routinely baked over the yule holidays.
3 months ago Monica8866
I made a double batch for 2 adults and 1 child and it was gone in 18 hours. Making another(at least double) batch this weekend.
3 months ago Davis Bliss
I think I just died & went to cookie heaven! Next time will double or even triple the batch.
3 months ago AimeeSF
Making this for my Valentine! Sounds delicious!!
3 months ago Monica8866
Made the cookies last night. Amazing! They look just like the photo, and they taste great. I mada a couple of modifications. I used salted pistachios. After I shelled them, I rubbed them in a towel to get the majority of the salt off, but I think that the remaining salt added something to the recipe. Also, I was having a little trouble with the chocolate, so in addition to the butter suggested, I added a little heavy cream(a couple of tablespoons). It was perfect. Thanks for the great recipe!!
3 months ago Minnie Choice
I can't wait to make these. Well I'll be busy with them on Saturday. Thanks a bunch!
3 months ago Gato Madre
These look wonderful. I will make them and probably eat all of them. Moreover, loved your commentary! Too funny.