Pistachio Shortbread

I know most of you by now have probably picked up on that fact that I am a fiend for the sweet and salty combo. This might be evident by the numerous recipes I've posted or by the title of the blog itself. These cookies are a perfect example of why I love it so much, the added salt from the pistachios perfectly balances the sweetness from the milk chocolate while also enhancing the flavor of the chocolate itself. The addition of cornstarch in the shortbread creates a crumbly, almost sandy texture which I love. It's a perfect treat for an afternoon pick me up when pair with a nice big cup of coffee.

Pistachio Shortbread
Yield: About 20 cookies
Printable Recipe

• 1 1/2 cup flour, sifted
• 1/2 cup cornstarch, sifted
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 6 ounces chocolate, chopped fine
• 1/2 cup chopped pistachios

Preheat your oven to 350 degrees, line baking sheets with parchment. In the bowl of your stand mixer, cream your butter and powdered sugar until light and fluffy, add your vanilla. On a low speed, gradually add your dry ingredients and mix until just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour until dough is firm and easy to handle.

On a lightly floured surface, roll your dough to approximately 1/4 inch thick and cut into rectangles about 1.5 x 2 or you can use a cookie cutter of your choice. Place cut cookies on your prepared baking sheet and bake for 10 minutes until lightly browned. Let cool. Once cookies have completely cooled, place them in the fridge while you melt your chocolate slowly over a double boiler. Dip one end of each of your cookies into the melted chocolate and then immediately into the pistachios. Place the back onto the parchment and once all cookies have been dipped, return to the fridge for about 20 minutes to allow chocolate to set.

  

Adapted from Joy of Baking

© 2012 - 2012 Mostly Sweet & Sometimes Salty - All Rights Reserved.