This recipe has been a long time favourite amongst my family. I love baking a batch of these during Christmas and a while back, during my birthday party, I made a large batch and stuck them in a massive cookie jar for everyone to pick at.
Pistachio and chocolate shortbread recipe
Adapted from A Spicy Perspective
Ingredients:
- 340g (3 sticks) unsalted butter, softened
- 1 cup caster sugar
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 3 1/2 cups all purpose flour
- 2/3 cup chopped dark chocolate (I used 70% chocolate)
- 2/3 cup chopped shelled pistachios
Directions:
- Cream the butter, sugar, vanilla and salt until light and fluffy (3-5minutes).
- Mix flour in until just combined. Add chocolate and pistachios and mix everything together.
- Wrap the dough completely with plastic wrap and refrigerate for 30mintes
- Preheat oven to 175C (350F) and line cookie trays with baking paper.
- Roll out half of the dough (leave the other half in the fridge) onto a floured surface until roughly ¼ inch thick. Cut out the cookies with a cookie cutter of your choice (I used star and heart shaped cutters, 2-3inch). Place cut cookies onto baking tray. Repeat this process with the remaining dough.
- Bake for 15-20 minutes or until golden brown on the top. Remove from oven and transfer to a wire rack to cool.
Enjoy! Please leave a comment below if you have any questions. If you’d like to see more recipes like this, please like and follow me!
Alicia Spun Sugar 
These look delicious, I’m going to make these to christen my new biscuit jar! Do you think dried cranberries would work in this recipe?
Absolutely! That’s a great suggestion, cranberries would work nicely.
Great, I’m looking forward to trying them!