Christmas Baking
Pistachio Shortbread Cookies: Buttery, Crumbly and Sliced From a Log – No Cookie Cutters Needed
Buttery, eggless pistachio shortbread cookies (sablés) sliced from a log and half-dipped in chocolate.
NutritionApproximate, per serving
Instructions
In a large bowl, beat the softened butter with the sugar thoroughly with a whisk until creamy.
Add 150 g (1 cup plus 2 tablespoons) of chopped pistachios to the butter mixture and fold gently with a spatula.
Add all of the flour. Stir with a spatula first, then work it by hand into a compact, non-sticky dough.
Shape the dough into a long log with the diameter you want your cookies to have.
Wrap the log tightly in plastic wrap and put it in the freezer for exactly 30 minutes. Do not skip this step!
Heat the oven to 350°F (180°C). Unwrap the firm dough and cut it with a sharp knife into rounds about 3/8 inch (1 cm) thick.
Place the rounds on a baking sheet lined with parchment paper. Bake for about 10 minutes. The cookies should stay pale, only lightly golden on the bottom.
Let the cookies cool completely. Then dip half of each cookie into the melted chocolate and sprinkle with the remaining chopped pistachios.
- Use unsalted pistachios. If you only have salted ones, rinse them and dry them quickly, or the dough will taste too salty. The cookies are very delicate when they come out of the oven, so let them cool on the baking sheet.
- Variations: add the grated zest of an unwaxed orange to the dough, or use hazelnuts or almonds instead of pistachios.