Chocolate-Dipped Cardamom Shortbread With Salted Pistachios Recipe

Name: Chocolate-Dipped Cardamom Shortbread With Salted Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 cup Unsalted Butter, At Room Temperature; 1/2 cups Sugar; 1 teaspoon Vanilla Extract; 3/4 teaspoons Ground Cardamom; 2 cups All-purpose Flour; FOR THE TOPPINGS:; 1 cup Chocolate Chips (or White Chocolate Chips); 1/2 teaspoons Shortening; 1/3 cups Salted Pistachios, Shelled And Coarsely Chopped

Servings: persons

FOR THE COOKIES:
1 cup Unsalted Butter, At Room Temperature
1/2 cups Sugar
1 teaspoon Vanilla Extract
3/4 teaspoons Ground Cardamom
2 cups All-purpose Flour
FOR THE TOPPINGS:
1 cup Chocolate Chips (or White Chocolate Chips)
1/2 teaspoons Shortening
1/3 cups Salted Pistachios, Shelled And Coarsely Chopped

1
Preheat oven to 350u00b0F. Line a 9x9 inch pan with parchment paper and set aside.
2
In a mixing bowl, cream together butter and sugar using an electric mixer on medium-high for a full minute, until light and fluffy. Add the vanilla extract and ground cardamom and mix. Add the flour and mix on medium-high until completely combined, another full minute.
3
Press dough in an even layer into the prepared pan. Bake until lightly golden, 25-30 minutes. Remove from oven. Immediately cut into 1 x 3 inch bars. Allow to cool completely.
4
Once bars are cooled, melt the chocolate with the shortening in a double boiler, stirring frequently as it heats. Dip the bars into the melted chocolate and shake to remove excess.
5
Place cookies on a wire rack and sprinkle with salted pistachios. Allow to set around one hour.
6
Shortbread adapted from allrecipes.com, recipe for Shortbread Cookies II.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE COOKIES:, 1 cup Unsalted Butter, At Room Temperature, 1/2 cups Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Chocolate-Dipped Cardamom Shortbread With Salted Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Dipped Cardamom Shortbread With Salted Pistachios

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