This may just be my new favourite Christmas cookie.
This is a famous recipe developed by Alison Roman, slightly adapted by adding pistachios! I highly recommend using the weight measurements if you have a kitchen scale. I have only made this recipe by weight but I have included the cup measurements incase you do not have a kitchen scale.
Salty Chocolate & Pistachio Shortbread
Course: cookie22
cookiesI like to make this recipe by weight. But I forgot to weigh the mix ins (sorry!)
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Ingredients
255 g 255 cold, salted butter (1 cup)
100 g 100 granulated sugar (1/2 cup)
55 g 55 brown sugar (1/4 cup)
1 tsp 1 vanilla extract
325 g 325 all-purpose flour (2 1/2 cups)
1/2 cup 1/2 Semi-sweet chocolate, chopped
1/2 cup 1/2 salted pistachios, hulled and chopped
1 1 egg, beaten
demerara sugar for rolling
flaky salt
Directions
- In the bowl of an electric mixer, beat together the cold butter, sugars and vanilla on medium-high until light and fluffy.
- Add the flour in gradually mixing on medium-low until just combined, followed by the chocolate and pistachios. If you see dry pockets you may need to kneed the dough by hand.
- Split the dough in two and form tight, compact logs (you really want it all pressed together!) Chill in the fridge for 2 hours.
- Pre heat oven to 350 F. Remove chilled dough from the fridge. Brush the log with the beaten egg and roll in demerara sugar. Slice the log into 1/2 inch thick rounds and place on baking sheet ~1 inch apart. Sprinkle cookies with flaky salt and bake for 14 minutes.
- Let cool before eating.
Recipe Video
@isabelleheikens New favourite Christmas cookie 🔓
♬ original sound – Isabelle Heikens
Notes
- Recipe Adapted from Alison Roman’s “Salted Butter and Chocolate Chunk Shortbread”
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