Wednesday, May 27, 2015

Pistachio-Chocolate Dipped Shortbread

I love sprinkles (exhibits A, B, and see my blog header); I love bright and colorful desserts (same references).

But sometimes what I really crave is a simple, buttery, slightly salty hunk of shortbread.  This was one of those times. And since I was feeling all rustic and earthy, I didn't even reach for rainbows or sprinkles; instead, I opted for some semisweet chocolate and roasted pistachios.



The salted, roasted pistachios really bring out the salty-sweetness in the cookie, but you can really experiment with toppings here. Of course sprinkles are welcome, but what about orange zest? Or crushed toffee? Or (fast forward to Christmas) bits of candy cane?

Okay, I'm spiraling. Time to go calm down with a cup of tea and a slab of shortbread to dunk in it.




Pistachio-Chocolate Dipped Shortbread
makes 24 (3") cookies

  • 1 1/2 sticks salted butter, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 6 oz semisweet chocolate, chopped (or chocolate chips)
  • 1/2 Tbsp shortening
  • 1/2 cup roasted, salted pistachios, roughly chopped

Preheat oven to 350F.

In a stand mixer, cream butter and sugar together until light and fluffy. Add the vanilla and combine.

Sift flour and salt into butter mixture. Mix on low speed until dough comes together (at first there will be a lot of excess flour and dough will seem crumbly - keep mixing for 20 seconds or so and it will start to form a ball).

Dump dough out onto a sheet of plastic wrap. Cover, form into disc, and chill for 20-30 minutes.

Roll dough out between sheets of plastic wrap or parchment paper to a 1/4 inch thick rectangle. Trim sides to make an even rectangle, then use a knife or pizza wheel to cut into 3"x1" cookies. Using a metal spatula or bench scraper, transfer to an ungreased sheet pan.

Chill cut cookies, on pan, in freezer for 10 minutes. This helps them keep their shape while baking.

Bake at 350F for 9-11 minutes, until bottom edges are barely browning. Allow to cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

On 50% power, microwave chocolate and shortening in 30 seconds bursts, stirring thoroughly between each heating, until melted and smooth. (I did this in a 1 cup mason jar to make dunking easier.)

Dunk each cooled cookie about a third of the way into the melted chocolate, scrape excess off bottom of cookie on edge of jar, and place on parchment paper. Sprinkle with chopped pistachios. (I dunked then sprinkled about 5 at a time to make sure the chocolate was still wet).

Let set at room temperature for 30-45 minutes. Store cookies in an air-tight container at room temperature.

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