Dark chocolate and pistachios are a match made in heaven. Combine these two favorite flavors with a buttery, crispy shortbread for an upgraded take on the classic cookie. With a strong nutty flavor and a sandy texture combined with rich dark chocolate, these delicate, decadent cookies are the perfect combo of sweet and salty. These melt-in-your-mouth cookies are fantastic with a cup of coffee or hot chocolate, and make a killer addition to a holiday cookie exchange or cookie platter.
Makes about 3½ dozen cookies
Ingredients
Pistachio Shortbread Cookies
1½ cups unsalted butter, softened
1 cup confectioners’ sugar
1½ tsp pure vanilla extract
3 cups all-purpose flour
¾ cup salted pistachios, finely chopped
Coarse sugar, for sprinkling
Dark Chocolate Filling
½ cup unsalted butter, softened
1½ cups confectioners’ sugar, sifted
3 Tbsp special dark cocoa powder
3 Tbsp whole milk
2 tsp pure vanilla extract
⅛ tsp salt
Dark Chocolate Drizzle
6oz dark chocolate
1 Tbsp vegetable shortening
⅛ cup pistachios, finely chopped
Directions
Pistachio Shortbread Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined. Add the vanilla and mix until incorporated.
Add the flour and pistachios and mix on low speed until the dough starts to come together. Shape the dough into a flat disc, wrap in plastic, and chill for at least 30 minutes.
Once the dough is chilled, preheat the oven to 350°F.
Roll out the dough onto a lightly floured surface to about ¼-inch thickness. Cut out the cookies with a 2-inch round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with the coarse sugar.
Bake for 15-18 minutes, or until the edges just start to brown. Remove the cookies from the baking sheets and transfer to wire racks to cool completely before filling.
Dark Chocolate Filling
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, cocoa powder, milk, vanilla, and salt. Mix until completely smooth. (If necessary, you can add more milk for a smoother filling or more powdered sugar for a thicker filling.)
Fill a piping bag or a plastic baggie with the chocolate filling and pipe onto the bottoms of half of the cookies. Then top with a second cookie and gently press until the filling spreads to the edges.
Dark Chocolate Drizzle
Combine the chocolate and shortening in a microwave safe bowl. Melt the chocolate on a low heat setting in a microwave, stirring every 20 seconds, until melted and smooth. Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate on top of the cookies.
Immediately sprinkle with chopped pistachios and allow the chocolate to set.