Chocolate Dipped Pistachio Shortbread Recipe Recipe For Lasagna

CHOCOLATE DIPPED PISTACHIO SHORTBREAD RECIPE

Steps:

• Preheat the oven to 350 ˚F and grease a 9×13" pan with shortening. Cut a sheet of parchment paper to fit the bottom of the pan and grease that as well.
• Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy. Add in the pudding, salt, and vanilla. Mix until well combined and scrape the bowl as needed.
• Add the flour and mix on low until just combined.
• Press the mixture as evenly as possible in the prepared pan. If your hands get warm and sticky (mine always do), wet them with cold water and dry.
• Bake for 35-45 minutes until the edges just begin to brown. Remove from the oven and immediately use a bench scraper or knife to cut the shortbread into pieces.
• Let cool completely in the pan.
• Melt the chocolate and shortening in the bowl of a double boiler until smooth. Chop the pistachios while the chocolate is melting.
• Dip a third of each cookie in the chocolate and then press into the chopped pistachios. Let dry on a cooling rack with parchment paper underneath to catch drips.
• Allow the chocolate to harden before packaging.

PISTACHIO SHORTBREAD

Steps:

• Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
• Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

CHOCOLATE-DIPPED SHORTBREAD

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
• In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
• On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
• Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
• To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
• Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

SECRETLY SPICY PISTACHIO AND CHOCOLATE DIPPED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Once light and fluffy, add the flour. Mix until a soft dough forms, then turn out onto a lightly floured surface. Roll the dough out to 1/4 inch thickness, then use a cookie cutter to cut into rounds. Using a sharp, clean knife, slice each circle in half. Place cookies on the prepared baking sheet and bake 16-17 minutes or until the edges just begin to brown. Allow the cookies to cool on the pan for two minutes before removing to a wire rack to cool completely.
• While the cookies are cooling, melt the chocolate over a double boiler. Meanwhile, finely chop pistachios or place them in a food processor and pulse until finely ground (but not powdery). Transfer the nuts to a bowl and mix in cayenne pepper.
• Dip cooled cookies a little over halfway in chocolate, allowing any excess to drip off. Then dip the top side of the chocolate cookie into the nuts. Place cookies on parchment paper to allow the chocolate to set.

CHOCOLATE PISTACHIO SHORTBREAD

Steps:

• First step, brown the butter! This isn't a necessary step and it does add extra time, but it makes the cookies so super delicious and flavorful! To brown the butter, add the butter to a large skillet over medium heat. Let it melt and start to bubble. You want it to bubble (and you can occasionally whisk it) until you start to see brown bits on the bottom of the pan. Whisk it well then remove it from the heat. Pour the butter in a bowl and place it in the fridge to get cold. Ideally, you can do this the night before! It will need anywhere from an hour to 3 to 4 to fully harden.
• To make the cookies, add the cold butter to a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
• Beat in the flour until it is just combined. Beat in the dark chocolate and chopped pistachios.
• Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
• Preheat the oven to 350 degrees F.
• After two hours, unroll the log and slice it into ½-inch slices. Slice down gently and if the nuts and chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
• Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
• Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
• For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
• Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.