Pistachio Chocolate Shortbread Cookies
No holiday cookie platter would be complete without a killer shortbread cookie recipe. This simple Pistachio Chocolate Shortbread Cookie Recipe is sure to be a new family favorite!
So many Christmas cookies, so little time.
Today’s Pistachio Chocolate Shortbread Cookies are one of my very last cookie recipes to share before Christmas.
Sniff, sniff. I know. If only we had a few more weeks…
I’ve still got dazzling cocktails and party dishes that need to make it to your holiday table, so cookies are going-out-with-gusto.
Pistachio Chocolate Shortbread Cookies
I originally made this cookie recipe The Great Food Blogger Cookie Swap, hosted by Julie and Lindsay. This is an annual holiday event in which food bloggers send a box of their favorite cookies to several other bloggers and receive cookies in return.
Then we all post our recipes on the same day for one Cookie-tastic Recipe Swap!
Shortbread has always been at the top of my list for Christmas cookies and this simple recipe is no exception.
It’s buttery, crispy, and packed with dark chocolate and pistachio pieces.
Every holiday cookie exchange should have at least one good shortbread cookie recipe in the mix.
Pistachio Chocolate Shortbread Cookies make wonderful cut-out cookies, and can even be frosting and decorated, so the chocolate and pistachios are a hidden surprise when you take a bite!
Of all the cookies I’ve made this season, these Pistachio Chocolate Shortbread Cookies were my family’s favorite.
This shortbread cookie recipe is subtle at first taste, yet the earthy flavors work their way to the forefront, so much so, that you can’t stop eating them.
They are fantastic with coffee or hot chocolate and are sturdy enough to ship.
Don’t Have Time To Bake This Year?
BONUS RECIPE: Check out these easy semi-homemade Chocolate Raspberry Sandwich Cookies using crunchy Mulino Bianco Pan Di Stelle cookies! (Video sponsored by Barilla.)
More Dazzling Holiday Cookie Recipes
Brown Butter Brown Sugar Cookies
Salted Caramel Shortbread Sandwich Cookies
Pistachio-Chocolate Shortbread Cookie Recipe
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2/3 cup chopped dark chocolate
- 2/3 cup chopped shelled pistachios
Instructions
- Using an electric mixer, cream the butter and sugar together until light and fluffy—3-5 minutes. (Don’t skimp on the time–this make a big difference in texture.)
- Add the vanilla and salt and mix in. Then slowly add the flour until just combined. Mix in the chocolate and pistachios.
- Dump the dough onto a large piece of plastic wrap. Press into a disk, then wrap well. Refrigerate for at least 30 minutes before rolling.
- Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper. Break the dough in half, leaving half in the fridge.
- Flour a work surface and roll out half the dough until 1/4-inch thick. Using a 2- to 3-inch cookie cutter, cut out the cookies very close together. Then gather the remaining dough, re-roll and cut again. Every time you roll out the dough it gets tougher, so try to cut as many from the first roll as possible. Repeat with the remaining dough.
- Bake for 15-20 minutes and cool on the cookie sheets 2-3 minutes, before moving to a cooling rack.
Haven’t made them yet, only have salted butter, can I use that if I don’t add the salt it calls for, or just less? Have everything else and could go to the store if I have too, but prefer not too…
I love shortbread so I know they are going to be delicious!
Thank you
Hi Marie,
You can use salted butter, just pull back a tad on the added salt. :)
thinking of adding almond extract instead or in addition to the vanilla extract. also very crumbly.
Anyone tried these in a shortbread cookie pan? I have one from King Arthur’s flour. Thanks
I made these for my friend and her family LOVED them!!
We made these shortbread cookies for our neighbors this year and they were a huge hit! Thanks for the recipe!
Pistachio cookies are my favorite! I am adding these to my holiday list!
This is a perfect holiday cookie! My family enjoyed it!
these sound delicious!! I’m hoping to squeeze them into this years holiday cookie trays!
Made this recipe using mini semi-sweet chocolate chips, rolled into logs then froze the dough for a few days to age it. Cut logs, put on parchment paper and baked as directed. No rolling means a very tender shortbread, and they were delicious. Thanks for posting an easy shortbread recipe! Thinking of using some dried cranberries next batch, or even some dried cherries.. lots of variations, tis the season! Happy Baking to all!
Thanks for the recipe. Instead of flouring and rolling out the cookies, I just formed them in two logs, tightly wrapped in cling film and aged them in the freezer for two days. Baked as directed, they were delicious! Who doesn’t like shortbread?
Great idea Linda!:)
Hi Linda
Can you please tell me how many cookies you landed out with doing it the way you did? I want to make these but the rolling to 1/4 of an inch is such a pain if you don’t have a rolling pin that has those rubberband attachments (not sure what they’re called, lol). I just made a batch of gingerbread cookies that called for the dough to be rolled to that inch. While they did turn out I didn’t get the amount of cookies that dough should have made. I also like the fact that you said they come out very tender. I like the flavor combinations you’ve suggested as well. Cherry sounds right up my alley, lol. Hope to hear back from you soon as I’d like to make these over the weekend. I’m trying to get most of my holiday baking done so I’m not rushing at the last minute…
Hi Tammie, I am so sorry I just saw your post. I don’t remember how many cookies per log. They are delicious and versatile to play with the flavors. I keep cookie logs and balls in my freezer at all times, never more than 3 months. Happy Baking!
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