Go Back

Pistachio Shortbread Cookies – Chocolate-Dipped

Buttery, melt-in-your-mouth pistachio shortbread cookies dipped in rich chocolate and garnished with crushed pistachios. Perfect for holidays and gifting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies, Dessert, Snack
Cuisine: European, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pistachios
  • 1 tsp vanilla extract
  • 1 pinch salt
Chocolate Dip
  • 1/2 cup semi-sweet or dark chocolate chopped
  • 1 tsp vegetable oil optional, for smoother melting

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream butter and sugar together until light and fluffy.
  3. Add vanilla extract and salt, mixing well.
  4. Gradually fold in flour, then stir in chopped pistachios.
  5. Form dough into 1-inch balls, place 2 inches apart, and flatten slightly.
  6. Bake 12–15 minutes until edges are lightly golden. Cool completely.
  7. Melt chocolate in a saucepan or microwave. Add vegetable oil if desired.
  8. Dip half of each cookie in chocolate and sprinkle with extra pistachios.
  9. Allow chocolate to set before serving. Store in airtight container.

Notes

Perfect for holiday gifting. Keep cookies in an airtight container at room temperature for up to 5 days.