Delicious Pistachio Shortbread Cookies Recipe
Delicious Pistachio Shortbread Cookies are buttery, crumbly treats enhanced with finely chopped pistachios and a hint of citrus zest. These melt-in-your-mouth cookies are elegantly dipped in dark or milk chocolate, making them perfect for special occasions or as a delightful everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: Approximately 24-28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup Unsalted Butter (High-quality vegan butter can be used for a dairy-free option)
- 1/2 cup Powdered Sugar (Essential for melt-in-your-mouth quality)
- 2 cups All-Purpose Flour (Sifted for a lighter texture)
- 1 cup Pistachios (Chopped finely; use salted if reducing added salt)
- 1 teaspoon Lemon or Orange Zest (For a citrus flavor twist)
- 1 teaspoon Spices (Cinnamon or cardamom for flavor variation)
Finishing
- 1 cup Dark or Milk Chocolate (For dipping edges)
Instructions
- Prepare the Butter and Sugar: In a large bowl, beat the unsalted butter and powdered sugar together until light and fluffy, which takes about 3-5 minutes. This step ensures a creamy base for the cookies.
- Add Dry Ingredients: Sift the all-purpose flour into the mixture and combine it gently until just incorporated. Then fold in the finely chopped pistachios along with the lemon or orange zest and your choice of cinnamon or cardamom to infuse subtle citrus and spice notes.
- Shape and Chill the Dough: Divide the dough into two equal logs. Wrap each in plastic wrap tightly and refrigerate for at least 2 hours, allowing the dough to firm up for easier slicing and improved texture.
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the shortbread cookies.
- Slice and Bake: Remove the chilled dough logs from the fridge and slice them into ¼-inch thick rounds. Arrange them evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the edges turn a golden color.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set. Then transfer them to a wire rack to cool completely.
- Dip in Chocolate: Melt the dark or milk chocolate gently (using a double boiler or microwave). Dip the edges of each cooled cookie into the chocolate, then lay them on parchment paper to set and harden before serving or storing.
Notes
- For a dairy-free version, substitute unsalted butter with a high-quality vegan butter.
- Using salted pistachios can reduce or eliminate the need for added salt in the recipe.
- Feel free to experiment with different spices like cardamom or cinnamon to vary the flavor.
- Ensure cookies are completely cooled before dipping in chocolate to prevent melting.
- Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
Keywords: pistachio cookies, shortbread cookies, chocolate dipped cookies, citrus zest cookies, holiday cookies, vegan option cookie
