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Pistachio Shortbread Cookies – Buttery, Crunchy, and Chocolate-Dipped

Buttery pistachio shortbread cookies dipped in rich chocolate for an elegant, crisp, and nutty dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp salt
  • 0.75 cup pistachios finely chopped
Chocolate Dip
  • 1 cup dark chocolate melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until smooth. Mix in vanilla extract.
  3. Add flour and salt gradually until dough forms.
  4. Fold in chopped pistachios evenly.
  5. Chill dough for 30 minutes, then slice into rounds.
  6. Bake 18–22 minutes until edges are lightly golden. Cool completely.
  7. Dip cookies halfway into melted chocolate and sprinkle with pistachios.
  8. Allow chocolate to set before serving or storing.

Notes

Use high-quality butter and chocolate for best flavor.