The Pioneer Woman Tasty Kitchen
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Chocolate Pistachio Shortbread Cookies

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Perfect for the holidays! Full of flavor and just sturdy enough to ship.

Ingredients

  • 3 sticks Unsalted Butter, Softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • ¾ teaspoons Salt
  • 3-½ cups All-purpose Flour
  • ⅔ cups Chopped Dark Chocolate
  • ⅔ cups Chopped Pistachios

Preparation

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes. Don’t skimp on the time—this makes a big difference in texture.

Add the vanilla and salt and mix in. Then slowly add the flour until just combined. Mix in the chocolate and pistachios.

Dump the dough onto a large piece of plastic wrap. Press it into a disk, then wrap well. Refrigerate for at least 30 minutes before rolling it out.

Preheat the oven to 350 F and line your cookie sheets with parchment paper. Break the dough in half, leaving half in the fridge while you work with the other half.

Flour a work surface and roll out half the dough until 1/4 inch thick. Using a 2-3 inch cookie cutter, cut out the cookies very close together. Put the cookies onto the prepared cookie sheets, leaving an inch or so between. Then gather the remaining scraps of dough, re-roll and cut again. Every time you roll out the dough it gets tougher, so try to cut as many from the first roll as possible. Repeat with the remaining dough.

Bake for 15-20 minutes then remove the pans from the oven and cool cookies on the cookie sheets 2-3 minutes before moving to a cooling rack.

Yield: 50-55 cookies

One Comment

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Profile photo of Patricia @ ButterYum

Patricia @ ButterYum on 12.20.2012

Fabulous – must make soon.

One Review

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Profile photo of Aparna B. (Not A Leaf)

Aparna B. (Not A Leaf) on 12.20.2012

I made these last night and while they taste great, they were not the easiest to make. I have made shortbread many times before, but this dough didn’t want to stay together. It kept crumbling, which made it incredibly hard to roll out. I even kept it in the fridge for almost an hour before rolling it out and that did not help. I would probably nix the shapes with cookie cutters, because baking it all as one sheet, then cutting would probably be easier.

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