How many servings does this recipe make?

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

What ingredients do I need for Orange-Chocolate Shortbread Cookies With Pistachio ?

You need 10 ingredients. The key ingredients include: 2 1/2 Sticks Unsalted Butter, softened, 1/3 cup granualted sugar, 1/3 cup light brown sugar, 3 1/4 cups all-purpose flour, and more.

Is Orange-Chocolate Shortbread Cookies With Pistachio suitable as baking & desserts?

Yes, Orange-Chocolate Shortbread Cookies With Pistachio falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Orange-Chocolate Shortbread Cookies With Pistachio ?

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.

Orange-Chocolate Shortbread Cookies With Pistachio

Name: Orange-Chocolate Shortbread Cookies With Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 Sticks Unsalted Butter, softened; 1/3 cup granualted sugar; 1/3 cup light brown sugar; 3 1/4 cups all-purpose flour; 2 teaspoons orange zest; 1 teaspoon pure orange oil; 8 ounces good quality semisweet chocolate, chopped; 1 1/2 cups unsalted shelled dry roasted pistachios, chopped finely; 2 cookie sheets, each covered with a silicone mat; Parchment paper

Eats Now Editorial Team · 1307 kcal · Baking & Desserts

1
Set racks in the upper and lower thirds of an oven, and preheat to 325 degrees.
2
In the bowl of a standing mixer, fitted with a paddle attachement, beat the butter and sugars on medium speed for about ten minutes, or until the mixture is light in color, and very soft and fluffy. Stir in the orange oil and zest.
3
In a separate bowl, measure out and then sift the flour.
4
Fold the flour into the batter by hand, taking caution not to overmix.
5
Place a handful of the dough at a time on a lightly floured work surface. With a lightly floured hand, pat each piece down to 3/8-inch thick. Connect each piece to the next, making a rough rectangular shape. If the dough sticks, loosen it with a small paddle knife or spatula. Try to use the flour sparingly.
6
Cut the dough, using a round metal cutter, about 2 inches in diameter. Transfer the cut pieces onto the prepared pans, spacing about 1 1/2 inches between each. Press remaining scraps together and continue cutting until there are no scraps left.
7
Bake the shortbreads for 15-20 minutes, rotating the cookie sheets from bottom to top shelves half-way through the cooking process. The cookies will be pale golden in color when they are done. Allow to cool for two minutes on the cookie sheets, then transfer to a cooling rack.
8
Melt the chocolate over a double boiler. Meanwhile, spread chopped pistachios out upon a large plate. Clear a space next to the plate of pistachios for the bowl of melted chocolate, and on the other side, for parchment paper to set the finished cookies on.
9
Once the cookies are completely cool, dip the bottoms (about one third of the way up) in the melted chocolate. Immediately dip melted chocolate portion of the cookie in the pistachios. Set the finished cookies on a piece of parchment, and allow the chocolate to harden.
10
Store in a tightly-covered container.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Orange-Chocolate Shortbread Cookies With Pistachio

Tips for the best results

Variations & substitutions

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