Start by preheating the oven to 325 F.

Next, coarsely pulse the pistachios in a food processor, leaving them a little chunkier. Set aside until ready for use.

Time to make our shortbread cookie batter! In a bowl of a stand mixer with the paddle attachment, cream together the butter and sugar for a couple of minutes, or until the sugar has almost dissolved.

Then add a large egg, vanilla extract, and sea salt. Mix once more for an additional minute or so, until all are well combined.

Next, add flour, pistachios, and baking powder to the bowl, and mix on low speed until the dough starts to come together.

Let’s shape and bake our cookies! 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 a cookie cutter with a 2.5 inches diameter, cut out the cookies.

Using a chef's spatula, place the cookies on a baking sheet lined with parchment paper. Alternatively, you can also use a silicone mat on an ungreased cookie sheet.

Bake for 15 minutes or until the edges begin to brown lightly.

Once done, let the cookies cool on the cookie sheet for about 10 minutes before transferring them onto a wire rack.

Word of caution: if the cookies are still a bit warm they may be fragile. Handle them gently. Using a chef’s spatula, carefully transfer the cookies onto a wire 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 from using a chocolate bar.

When using chocolate chips, the resulting ganache is hard and breakable once completely set. Whereas when using a chocolate bar, the ganache turns out smooth after it cools completely.

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.

Let’s decorate our delicious shortbread cookies with chocolate drizzle and chopped pistachios!

To do this, start by pouring the chocolate ganache 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.

Your delicious Pistachio Shortbread Cookies with Chocolate Drizzle are ready to be served!