Servings: 4 dozen cookies
Prep time: 25 minutes
Chill time: 1 hour
Cook time: 10 to 12 minutes
Jill’s note: It really is the most wonderful time of the year… when my mom starts to make her Christmas cookies! These shortbread cookies are a fairly new recipe. They’re similar to her delicious Cashew Shortbread Cookies, which she’s been making for more than 40 years. I love both recipes, but the addition of dark chocolate to these cookies makes them one of my favorites. For more of my mom’s recipes, check out our Sweet Holiday Treats board on Pinterest!
1 ¾ cups flour
1 ½ cups unsalted pistachios, finely chopped
1 cup butter or margarine, softened
½ cup sugar
¼ cup cornstarch
8 oz dark chocolate chips
1 tbsp shortening
Add the flour, 1 cup pistachios, butter or margarine, sugar, and cornstarch to the bowl of a stand mixer, and mix on a medium speed until well combined. Wrap the dough in plastic, and chill in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees. Roll the dough out, and cut it into 2 ½ x 1-inch cookies. Place the cookies one inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, or until the edges of the cookies are lightly browned. Cool on wire racks.
Place the extra ½ cup pistachios in a small bowl. In a double boiler, melt the chocolate chips and the shortening together over medium-low heat until smooth. Dip ⅓ of each cookie in the chocolate, then the pistachios. Place the cookies on wax or parchment paper. Let the chocolate set before serving.