If you are a fan of dark chocolate, then you might absolutely love this recipe for pistachio shortbread cookies from inspired by charm. The prep and cook times are surprisingly short, and there’s a good chance you will find that the outcome is worth every minute.
- 1.5 cups of softened, unsalted butter
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 3 1/4 cups of all-purpose flour
- 1/4 cup of finely chopped pistachios
- 1/8 teaspoon of salt
- 1 cup of softened, unsalted butter
- 1 1/2 cups of powdered sugar
- 3 tablespoons of dark cocoa powder
- 2 tablespoons of milk
- 1 tablespoon of vanilla
- 6 ounces of dark chocolate
- 1 tablespoon of vegetable shortening
- 1/8 cup of coarsely chopped pistachios
Cream together the butter and cup of sugar until combined, then add the vanilla. Next, add the flour, pistachios, and salt, and mix it all on low. When the dough is complete, shape it into a flat disc, wrap it in plastic, and chill for at least 30 minutes.
When your dough has chilled, roll it out on a lightly floured surface so that it is 1/4-inch think. With a round cookie cutter, cut out your cookies and bake them on an ungreased cookie sheet at 350 degrees for 15 to 18 minutes.
For the filling, whisk the butter, powdered sugar, cocoa powder, milk, and vanilla until everything is smooth. You may need to add more milk if you want a smoother filling or more powdered sugar if you want to stiffen it up.
Once your cookies are cool, put the filling in a piping bag and add the filling to half of the cookies. Next, take the other halves and gently press them on top of the filling until the chocolate comes to the edge.
To make your drizzle, melt the chocolate and shortening in the microwave or a double broiler. Let it cool slightly, then transfer it to a plastic bag. Snip a small hole in one corner of the bag and drizzle the chocolate on top of the cookies. Finally, garnish your cookies with a sprinkle of chopped pistachios.
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