Chocolate Dipped Pistachio Shortbread Recipe Recipes Recipe For Stuffed

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CHOCOLATE PISTACHIO SHORTBREAD



Chocolate Pistachio Shortbread image

This chocolate pistachio shortbread recipe is the perfect combo of sweet and salty in a crunchy cookie! Melty, rich dark chocolate comes together with roasted, salted pistachios to make a delicious crunchy cookie!

Provided by How Sweet Eats

Categories     Dessert

Time 32m

Number Of Ingredients 8

1 cup unsalted butter
½ cup loosely packed brown sugar
¼ cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
5 ounces high-quality dark chocolate, (chopped)
1/3 cup roasted, salted pistachios, (chopped)
flaked sea salt, (for sprinkling)

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!

PISTACHIO SHORTBREAD



Pistachio Shortbread image

Provided by Melissa Clark

Categories     Food Processor     Nut     Dessert     Bake     Freeze/Chill     Pistachio     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 7

1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

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



Chocolate-Dipped Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 6

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped

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.)

CHOCOLATE-DIPPED PISTACHIO SHORTBREAD



Chocolate-Dipped Pistachio Shortbread image

Add Chocolate-Dipped Pistachio Shortbread to your dessert array at your next get together. How do you tell when guests have spotted Chocolate-Dipped Pistachio Shortbread? Listen for cries of "How pretty!" followed by satisfied crunching.

Provided by My Food and Family

Categories     Nuts

Time 1h10m

Yield 16 servings, 3 cookies each

Number Of Ingredients 8

1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup shelled pistachios, coarsely chopped, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325ºF.
  • Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
  • Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
  • Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
  • Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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