SHORTBREAD PISTACHIO COOKIES
Indulge in a symphony of flavour with our exquisite Shortbread Pistachio Cookies! Crisp, buttery perfection meets the rich, nutty goodness of premium pistachios, creating a heavenly treat.
Servings: 30 cookies
Calories: 120kcal
Ingredients
Pistachio cookies
- 1 cup (230 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 2 cups (300 g) all-purpose flour
- ¼ teaspoon pistachio extract
- ⅓ teaspoon vanilla extract
- ½ cup (50 g) shelled pistachios finely chopped
Chocolate drizzle
- ½ cup (80 g) chocolate chips semi-sweet
- ½ cup (50 g) shelled pistachios finely chopped
Instructions
Pistachio cookies
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and creamy.
- Add pistachio extract, vanilla extract and mix until well combined.
- Gradually add the flour to the butter mixture, beat at low speed until well mixed and the dough will form. Remove the dough from the bowl and place it on a lightly floured working space. Work the dough with hands until well combined and pliable.
- Flatten the dough and place the chopped pistachios in the middle. Work the dough with your hands, ensuring an even distribution of pistachios throughout the dough.
- Divide the dough in half. Roll each portion into a log shape, about 1.5 inches (4 cm) in diameter & 10-12 inch long. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (177°C) and prepare a lined baking sheet with a parchment paper. Remove the dough from the refrigerator and slice them into rounds, approximately 1/4 to 1/2 inch thick.
- Place the cookie rounds on the prepared baking sheet, leaving some space between each. Bake for 8-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate drizzling
- Melt the chocolate in microwavable bowl. Start with 30 second interval at 70% power. Stir the chocolate to help even distribution of heat and faster melt process. Repeat until the chocolate is fully melted.
- Take the bowl with melted milk chocolate and with a teaspoon drizzle the pistachio cookie. Sprinkle with finely chopped pistachios.
Notes
Store cookies at room temperature: Shortbread cookies are best stored at room temperature. They maintain their texture and flavour well when kept in a cool, dry place away from direct sunlight. Freshly baked shortbread cookies can last for up to 1 to 2 weeks at room temperature.
This recipe makes around 30-35 coookies: Depending on how thick you cut the cookies, you might end up with less or more cookies.
Extracts: You can substitute pistachio extract for almond extract, which is more commonly found in the kitchen pantry.