I made these a few weeks ago for my mom on her birthday. They are her favorite cookie...shortbread. I added my own little touch of dipping them in chocolate and sprinkling some crushed pistachio nuts on top. They were delicious!
Chocolate Pistachio Shortbread Cookies
Ingredients
Shortbread
1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted white whole wheat flour or all-purpose flour, plus more, for dusting
1/2 teaspoon salt
½ cup Pistachios chopped
Chocolate Ganache
1 cup Semi Sweet chocolate chips
4 Tbsp Butter
¼ cup Heavy Cream
Instructions
- Preheat oven to 300 degrees.
- Cream butter, sugar, and vanilla until combined.
- On slow speed, beat in flour and salt until combined.
- Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
- Form dough into a 9x13 rectangular cake pan; spread the dough with your fingers to the edges of the pan.
- Bake until just beginning to brown around the edges, about 18 minutes. Turn of the oven.
- Take pan out of oven, and cut into triangles then put the cake pan with shortbread back in the oven that has been turned off to continue cooking and cooling. Keep them in there until the cookies have cooled. You can prop the oven to help them cool.
- After they’ve cooled, place the shortbread on a cooling rack to allow to come to room temperature.
- To make ganache, create a mock double-boiler with a small saucepan and heat resistant bowl. Fill the saucepan with about 1 cup of water and then cover with bowl. Heat until the water is simmering. Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt. Once the chocolate has just melted remove immediately from the heat. Dip each cookies end into the chocolate and sprinkle with the chopped pistachios.
- Set on a baking sheet lined with parchment paper and put in the fridge to cool and harden.
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