Dark Chocolate Shortbread Cookies With Pistachios
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
What You'll Need
  • 1⅕ cubes of room temperature butter (I like to set mine out the night before)
  • ¾ cup powdered sugar
  • 1¼ cups flour
  • ¼ cup special dark cocoa powder (I used Hershey's)
  • 1 tsp vanilla
  • ¼-1/2 cup chopped pistachios (according to preference)
  1. Preheat the oven to 350.
  2. In a large mixing bowl, using a hand mixer, combine the room temp butter and powdered sugar until light yellow in color and fluffy.
  3. Combine the cocoa and flour in a small bowl then slowly combine with the butter mixture while continuously mixing.
  4. Add in the vanilla and the pistachios and knead until the dough is fully combined and forms a ball (be careful not to over mix)
  5. Cover the dough in plastic wrap and refrigerate for about 15-20 minutes.
  6. Once chilled, roll the dough into a sheet ¼ inch thick then use a cookie cutter to cut out your preferred shape (i used a square).
  7. Place the cut cookies onto a parchment-lined baking sheet and place in the freezer to chill for about 15 minutes (this helps the cookies maintain their shape).
  8. Once chilled for the second time, remove and place in the oven to bake for about 8-10 minutes.
  9. Once cooked, remove from the oven and allow to cool for about 10 minutes before eating!
Recipe by The Blonde Chef at https://www.theblondechef.com/dark-chocolate-shortbread-cookies-with-pistachios/