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
- 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
- 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!
Today I bring you another cookie recipe! I only have about a month left before university starts, so I’m taking every opportunity I get to bake. Tomorrow I’ll be hanging out with some friends and felt like baking something simple but tasty. You really can’t go wrong with these crispy pecan and uber buttery cookies (unless you’re allergic to nuts!).
Everything combined, ready to be divided into 12 equal parts
Cookie dough has been rolled into balls and placed on the baking sheet
Flattening out the balls with the bottom of a glass
Sides of the cookies have been reshaped and ready to go into the oven
Adapted from Everyday Food, May 2004 and Martha Stewart
- 3/4 cup pecans, toasted and roughly chopped
- 110g unsalted butter, room temperature
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup plain (all-purpose) flour
- Icing sugar (optional for dusting)
- Preheat oven to 170°C.
- Cream the butter and sugar until light and pale with a hand mixer (roughly 1 minute). Beat in vanilla extract, salt and sifted flour until everything is well combined into a dough. Fold in the chopped pecans.
- Divide cookie dough into 12 equal portions and roll each portion into balls with the palm of your hands.
- Place cookie balls onto a baking sheet, keeping each ball 3 inches apart.
- Flatten each ball with the bottom of a glass, with a small piece of baking in between the surface of the cookie ball and base of glass to prevent dough sticking onto the glass.
- Reshape the edges of the cookie
- Bake until golden, roughly 12-15 minutes. Sprinkle with icing sugar (optional)
- Cool cookies on a wire rack. Store in an airtight container when cooled
I’d love to know your thoughts! Please feel free leave me a comment and follow me if you’d love to see more recipes.
I was really itching to bake last night and since I had nothing better to do, I decided to whip up these bad boys. Yes, these are very indulgent and bad indeed but so yummy! I’ll definitely be bringing these to my slumber party with my girlfriends on Monday night.
Adapted from Everyday Food, September 2003 and Martha Stewart
- 220g dark chocolate (70% cocoa), roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 340g milk chocolate chunks
- Preheat oven to 170°C.
- Heat chopped dark chocolate and butter at 20 second intervals in the microwave, stirring after each time, until chocolate is almost completely melted (Do not overheat)
- In a separate bowl, whisk flour, baking powder and salt
- In a mixing bowl, beat together the eggs with vanilla extract and brown sugar until it has thickened but still light and fluffy
- Add melted chocolate and mix at a low speed
- Add the flour mixture and chocolate chunks and stir until combined
- Spoon heaped tablespoons of cookie mixture onto baking sheets (keeping each cookie 2-3 inches apart)
- Bake until cookies have a crackly appearance but remain soft at the center (approximately 12-15minutes)
- Leave on the baking tray for 10 minutes to cool
- Move to a wire rack and allow it to cool completely
NOTE: Cookie batter should have the consistency of a brownie, quite thin. Cookies should not be baked until crispy, as they are supposed to be soft and chewy.
– Store cookies in an airtight container
As you can see, I have made some changes from the original recipes. I decided to switch the bittersweet chocolate chunks to milk chocolate as I have friends who aren’t too fond of dark chocolate. However, I kept the base of the cookie very dark with 70% cocoa as this was already quite a sweet cookie, and needed that bitterness to balance it out. I also love the intense colour it gives the whole cookie. Since I switched the chunks to a sweeter chocolate, I also reduced the sugar by 1/4 of a cup.
Hope you guys enjoy this just as much as I did!
Feel free to leave me a comment and let me know what you guys think.