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Pistachio Shortbread Cookies with Dark Chocolate Filling

Pistachio Shortbread Cookies with Dark Chocolate Filling

Imagine biting into a delicate, buttery shortbread cookie that crumbles perfectly, revealing a rich, velvety dark chocolate center and the subtle crunch of pistachios. These aren't just any cookies - they're a gourmet experience that transforms an ordinary moment into a luxurious treat. Whether you're looking to impress guests, satisfy your sweet tooth, or simply elevate your baking skills, these Pistachio Shortbread Cookies with Dark Chocolate Filling are about to become your new obsession!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1/2 cup powdered sugar
  3. 1 teaspoon vanilla extract
  4. 2 cups all-purpose flour
  5. 1/2 cup finely chopped pistachios
  6. 1/4 teaspoon salt
  7. 6 ounces dark chocolate, chopped

Instructions

  1. Prepare your workspace by ensuring all ingredients are at room temperature. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy, ensuring no lumps remain.
  3. Add vanilla extract to the butter mixture and mix until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  4. In a separate bowl, whisk together the all-purpose flour, finely chopped pistachios, and salt to create a uniform dry mixture.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be slightly crumbly but hold together when pressed.
  6. Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
  7. Preheat the oven to 350°F (175°C) while the dough is chilling.
  8. Roll out the chilled dough to approximately 1/4 inch thickness on a floured surface. Use a round cookie cutter (about 2 inches in diameter) to cut out cookie shapes.
  9. Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are just lightly golden.
  10. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the chocolate filling, melt the chopped dark chocolate using a double boiler or in short microwave bursts, stirring frequently to prevent burning.
  12. Once cookies are completely cool, spread a thin layer of melted dark chocolate on the flat side of half the cookies. Top with the remaining cookies to create sandwich-style shortbreads.
  13. Allow the chocolate to set at room temperature or briefly chill in the refrigerator for faster setting. Store in an airtight container at room temperature for up to 5 days.

Tips

  1. Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
  2. Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
  3. Chill the Dough: The 30-minute refrigeration isn't optional - it helps prevent spreading and creates a more tender cookie.
  4. Chocolate Melting Hack: Use a double boiler or microwave in 15-second intervals, stirring between each to prevent burning.
  5. Uniform Cookies: Use a cookie cutter for consistent size and even baking. If you don't have one, a clean drinking glass works perfectly.
  6. Cooling is Crucial: Let cookies cool completely before adding chocolate filling to prevent melting and ensure a clean, crisp sandwich.
  7. Storage Tip: These cookies actually taste better the next day as the flavors meld together. Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Calories: 160kcal

Carbohydrates: 14g

Protein: 2g

Fat: 11g

Saturated Fat: 6g

Cholesterol: 25mg

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