Chocolate Dipped Pistachio Shortbread Recipes

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 SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.