The Pioneer Woman Tasty Kitchen
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Pistachio Shortbread

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Level: Easy

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Description

We love pistachios so I knew I wanted to give this recipe a try when I found it over at Bon Appetit. I thought about dipping them in melted chocolate but opted for this variation instead—the chips are placed right after the cookies come out of the oven. The heat radiating off the warm cookies is enough to melt the chips right in place.

Ingredients

  • 4-½ ounces, weight Shelled, Unsalted Pistachios
  • 5-¼ ounces, weight Granulated Sugar
  • 6-⅛ ounces, weight All-purpose Flour
  • ½ teaspoons Fine Salt
  • ½ teaspoons Pure Almond Extract
  • 8 Tablespoons Room Temperature, Unsalted Butter
  • 2 Tablespoons Ice Cold Water
  • 98  Chocolate Chips, 3 Per Cookie Or As Desired, For Topping (optional)

Preparation

Process pistachios and sugar in the bowl of a food processor until finely ground. Transfer the mixture to the bowl of a stand mixer fitted with a flat beater (I love my beater blade). Add flour, salt, almond extract, butter and water. Mix just until thoroughly combined.

Roll dough into an 8×12-inch rectangle on a sheet of parchment or wax paper. Using a pizza wheel, cut the dough lengthwise into 8 strips, then cut crosswise into 4 strips.

Slide the sheet of parchment or wax paper onto a flat surface (like an upside down sheet pan) and chill dough for about an hour in the refrigerator.

Preheat the oven to 350 F. Place the cookies, leaving about an inch of space between each, on 2 Silpat-lined sheet pans. Bake one pan at a time for 10-12 minutes. Remove pan from oven and place 3 chocolate chips on each cookie if desired. Repeat with the other pan of cookies.

Allow cookies to cool completely. Adapted from Bon Appetit.

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