Description
Rich, buttery, and nutty shortbread cookies made with cocoa and pistachios, dipped in dark chocolate for an elegant treat perfect for holidays or everyday indulgence.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup finely chopped pistachios (plus extra for topping)
4 ounces dark chocolate (for dipping)
Instructions
1. In a large bowl, cream butter and powdered sugar until smooth. Add vanilla extract.
2. Whisk flour, cocoa powder, and salt together. Gradually mix into butter mixture to form dough.
3. Fold in chopped pistachios until evenly distributed.
4. Divide dough into two logs (2 inches thick). Wrap and refrigerate at least 1 hour.
5. Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
6. Bake 10–12 minutes or until edges are set. Cool completely.
7. Melt dark chocolate and dip half of each cookie. Sprinkle with pistachios and let set on parchment.
Notes
Use salted pistachios for a sweet-salty twist.
Add orange zest to the dough for a citrus note.
Freeze shaped dough up to 3 months for quick baking later.
For a lighter finish, drizzle chocolate instead of dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg