Pistachio Shortbread Cookies

Try these buttery, crisp and sweet Pistachio Shortbread Cookies.

Recipe by Mimi Council.

Pistachio Shortbread Cookies

Makes 36

Dough

1 cup (226 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

2 teaspoons all natural pistachio extract

255 grams (2 cups) organic all purpose flour

Topping

170 grams (6 ounces) organic milk chocolate, finely chopped

170 grams (6 ounces) organic white chocolate, finely chopped

28 grams organic roasted, salted, shelled pistachios, finely chopped

Method

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and pistachio extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.

Add the flour and mix on low until combined and smooth. The dough should feel like play dough in your hands.

Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they area bout 1 3/4-inch in diameter.

Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.

To make the topping: In a double boiler, melt 80% of the milk chocolate until it reaches 110°F on a chocolate thermometer, remove from heat and add in the remaining milk chocolate and stir vigorously to combine. Allow to come down to 89°F. In a double boiler, melt 80% of the white chocolate until it reaches 100°F on a chocolate thermometer, remove from heat and add in the remaining white chocolate and stir vigorously to combine. Allow to come down to 91°F.

Dip each cookie in either the milk or the white chocolate and place back on the cookie sheets. Sprinkle with the chopped pistachios. Place in the fridge to set the chocolate.

Store in a cool dry place, or in the fridge for up to 7 days.

Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.

High Altitude – Bake at 350°F for 12 minutes or until golden brown.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!