Chocolate Dipped Pistachio Shortbread Recipes

CHOCOLATE-DIPPED PISTACHIO SHORTBREAD

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.

CHOCOLATE DIPPED PISTACHIO SHORTBREAD COOKIES

Steps:

• In a food processor or large mixing bowl, mix together butter, powdered sugar, vanilla, flour, and salt together until crumbs form. Add heavy cream or milk. If the mixture is very crumbly, add a little more milk or cream. Fold in pistachios. Take your hands and press the dough together until it forms a ball.
• Roll onto a floured surface. Form into a cylinder log shape. Wrap tightly in plastic wrap and seal tight. Place in the refrigerator for at least 30 minutes to chill.
• Preheat oven to 350 degrees. Cut log into 1 to 1 1/2 inch slices and place on parchment paper or Silpat lined baking sheet. Bake for 11-15 minutes or until the color begins to slightly change on the edges of the cookie. Remove from the oven and let cool.

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.

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.)

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.