Move over chocolate chip cookies, these delicious cookies may just become a new favorite. What goes great with a treat like these Easy Pistachio Dark Chocolate Drizzle Shortbread Cookies? You're right, cold milk!
There is something about cookies and milk that makes the heart giddy like a little child. And these beauties do not disappoint in taste either.
The caramel/salt combo has a new contender in the kitchen. Behold the combination of this sweet cookie, rich dark chocolate, and salty pistachios that is out of this world mysteriously tasty. Add a touch of red, such as dried cranberries, and you've got a holiday-worthy treat for Christmas.
Treats like this are perfect for holidays because they are super easy and quick to make. Your mixer and food processor does most of the work you. All you do is roll, cut, bake, and enjoy!
Pistachio Cookies Batter Ingredients
- Unsalted butter
- Sugar
- Egg (I used home-raised chicken egg)
- Pure vanilla extract
- Sea salt
- Organic all-purpose flour
- Coarsely chopped pistachios
- Baking powder
Pistachio Cookies Topping Ingredients
- Dark chocolate chips or chocolate bar
- Whole milk
- Coarsely chopped pistachios
How to Make Pistachio Shortbread Cookies
Preheat the oven to 325 F.
Coarsely pulse the pistachios in a food processor, leaving them a little chunkier. Set aside until ready for use.
With the paddle attachment, cream together the butter and sugar in the mixer bowl for a couple of minutes, or until sugar is almost dissolved.
Then add a large egg, vanilla, and sea salt. Mix once more for an additional minute or so, until all are well combined.
Next, add flour, pistachios, baking powder, and mix on low speed until the dough starts to come together.
Transfer the dough from the mixer bowl onto a lightly floured surface. Knead the dough into a ball and roll it out flat, until it's about ¼-inch thick. Sprinkle the dough with flour as necessary to prevent it from sticking to the working surface and rolling pin.
Using 2.5 inches diameter cookie cutter, cut out the cookies.
Pistachio Shortbread Cookies Baking Instructions
Using a chef spatula, place the cookies on a baking sheet lined with parchment paper.
Bake for 15 minutes or until the edges begin to brown lightly.
Cool the cookies on the cookie sheet for about 10 minutes before transferring them onto a cooling rack.
Word of caution: if the cookies are still a bit warm they may be fragile. Handle them gently. Using a chef spatula, carefully transfer the cookies onto a cooling rack.
How to Make Dark Chocolate Ganache
While the cookies are cooling start making the chocolate ganache. I have used this NO-FAIL ganache recipe for many years. I find that using chocolate chips for making ganache is different than using a chocolate bar.
In using chocolate chips, the ganache turnout is hard, and breakable once completely set. Whereas in using a chocolate bar, the ganache turns out smooth after it cools completely.
In this case, we want the hard and crispy kind. Melt the chocolate chips and milk in a bowl placed over a hot water bath. Stir until all the chocolate has melted and is smooth in texture. Set aside and allow the chocolate to cool slightly before using.
Then, pour the chocolate into a plastic Ziploc bag. Snip off a tiny piece of one corner of the bag and drizzle the chocolate on top of each cookie (in your preferred design). While the chocolate is still soft, sprinkle each cookie with coarsely chopped pistachios for a perfect garnish and flavor.
If you make this Easy Pistachio Dark Chocolate Drizzle Shortbread Cookies Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Move over chocolate chip cookies, these delicious cookies may just become a new favorite. What goes great with a treat like these Easy Pistachio Dark Chocolate Drizzle Shortbread Cookies? You're right, cold milk!
- 12 oz. (340 g) – unsalted butter softens to room temperature
- 1 cup (200 g) – sugar
- 1 large – egg (I used home-raised chicken egg)
- 1 tsp. – pure vanilla extract
- ½ tsp. – sea salt
- ½ cup – coarsely chopped pistachios
- 4 cups (480 g) – organic all-purpose flour
- ½ tsp. – baking powder
- 6 oz. – chocolate chips or bar
- ¼ cup – whole milk
- ½ cup – coarsely chopped pistachio
-
Preheat the oven to 325 F.
-
Coarsely pulse the pistachios in a food processor, leaving them a little chunkier. Set aside until ready for use.
-
With the paddle attachment, cream together the butter and sugar in the mixer bowl for a couple of minutes, or until sugar is almost dissolved.
-
Then add a large egg, vanilla, and sea salt. Mix once more for an additional minute or so, until all are well combined.
-
Next, add flour, pistachios, baking powder, and mix on low speed until the dough starts to come together.
-
Transfer the dough from the mixer bowl onto a lightly floured surface. Knead the dough into a ball and roll it out flat, until it's about ¼-inch thick. Sprinkle the dough with flour as necessary to prevent it from sticking to the working surface and rolling pin.
-
Using 2.5 inches in diameter cookie cutter, cut out the cookies.
-
Using a chef spatula, place the cookies on a baking sheet lined with parchment paper.
-
Bake for 15 minutes or until the edges begin to brown lightly.
-
Cool the cookies on the cookie sheet for about 10 minutes before transferring them onto a cooling rack.
-
Word of caution: if the cookies are still a bit warm they may be fragile. Handle them gently. Using a chef spatula, carefully transfer the cookies onto a cooling rack.
-
While the cookies are cooling start making the chocolate ganache. I have used this NO-FAIL ganache recipe for many years. I find that using chocolate chips for making ganache is different than using a chocolate bar.
-
In using chocolate chips, the ganache turnout is hard, and breakable once completely set. Whereas in using a chocolate bar, the ganache turns out smooth after it cools completely.
-
In this case, we want the hard and crispy kind. Melt the chocolate chips and milk in a bowl placed over a hot water bath. Stir until all the chocolate has melted and is smooth in texture. Set aside and allow the chocolate to cool slightly before using.
-
Then, pour the chocolate into a plastic Ziploc bag. Snip off a tiny piece of one corner of the bag and drizzle the chocolate on top of each cookie (in your preferred design). While the chocolate is still soft, sprinkle each cookie with coarsely chopped pistachios for a perfect garnish and flavor.
How to Store Pistachio Dark Chocolate Drizzle Shortbread Cookies
Shortbread cookies can be stored in a dry airtight container for a week, or in the refrigerator for 10 days. Also, they can be stored in the freezer for up to 2 months and allowed to come back to room temperature before serving.
How to Store Pistachio Dark Chocolate Drizzle Shortbread Cookies
Shortbread cookies can be stored in a dry airtight container for a week, or in the refrigerator for 10 days. Also, they can be stored in the freezer for up to 2 months and allowed to come back to room temperature before serving.
More Cookies Recipes to Try:
- White Chocolate Peppermint Oreo Cookies
- Sparkly Meringue Cookies
- Mushroom Cookies Recipe
- Pom-Pom Cookies Recipe
- Peppermint Glazed Cookies
- Christmas Spritz Cookies
- Mint Candy Cane Cookies
Check out all desserts recipes HERE.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
Love this Easy Pistachio Dark Chocolate Drizzle Shortbread Cookies Recipe? Please Save and Pin on Pinterest!
Leave a Comment