Using a cookie scoop or a spoon, take about 1 1/2 inch ball worth of dough and make a flat disc, and press it on a parchment-lined baking sheet. I don't understand why there is so little taste of pistachios since there is an entire cup? These Pistachio Shortbread Cookies are buttery, nutty, and dipped in rich dark chocolate. *This link will take you to our sign up page on Amazon website. Absolutely delicious. Keep a slice of bread in the container to absorb any moisture from temperature changes that might occur. Make sure the dough is nice and cold, and use a sharp, serrated knife, I used a bread knife, and a gentle sawing motion to slice through the dough cleanly. Scrape down sides of bowl with a rubber spatula as needed. Divide dough in half. Stir in the pistachios and make sure you get them well distributed in the dough. Pistachio Shortbread Cookies Find a store to see pricing Ingredients Nutrition Facts Ingredients: Unbleached Flour, Butter, Sugar, Pistachios, White Chocolate (Sugar, Cocoa Butter, Whole Milk, Soy Lecithin, Natural Vanilla), Cornstarch, Kosher Salt Allergens Milk and Dairy, Soy, Tree Nuts, Wheat I'm on a mission to cut all the garbage from my diet. Divide up the dough into two equal parts. Transfer the dough to a floured surface, knead and roll into a log. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. How would you sub the cake mix like you mentioned? If you make a purchase, we may make a small commission. Web Best of Whole Foods Cookie Platter Recipes . Blackberry and Chocolate Ice Cream Icebox Cake. Cardamom Cookies with Lemon & Pistachios | Delicious Everyday Lightly grease two 9" round or 8" square cake pans. Next time, Ill make the diameter of the cookie about 1 1/2 inches. Quick Tip: If you are pressed on time, keep the cookie tray in freezer for 15-20 minutes while oven preheats. The pistachios give a nice texture to the shortbread, but the pistachio flavor is very subtle and masked by the other ingredients. Great color, great flavor, and just ridiculously easy to make. My dad loves pistachios and I want to make him a goody thats more on the soft side. Definitely have to try! Some were about 1/2 inch thick, as directed in the recipe, and the others more like 1/4 to 1/3 inch thick. Immediately sprinkle the pistachio bits and some sea salt on top of the chocolate so they stick. 1 cup ( 100g) finely chopped pistachios, divided* 8 ounces ( 226g) semi-sweet chocolate, coarsely chopped optional: sea salt for sprinkling on top Instructions Preheat oven to 325F (163C). I am a wife, mother of two, and professional accountant. Shortbread does not contain egg since it would add too much moisture, nor does it call for baking soda or baking powder. You need only 7 ingredients and 30 minutes of dough chilling time to pop these shortbread cookies in your mouth! Let cool until the chocolate sets or refrigerate for 15-20 minutes to allow the chocolate to set better and faster. Pistachio Shortbread Recipe - Bon Apptit: Recipes, Cooking and the bit sized Refrigerate for at least 3 hours up to 3 days. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. Feel free to also freeze the logs of dough for up to 3 months. Remove from the oven and set aside to cool for 10 minutes.