shortbread sampler – a delicious recipe with butter, flour, icing sugar, pistachios, toffee, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 350* mix flour, butter and icing sugar together~blend well.
2
form into balls a bit smaller than golf balls.
3
place on cookie sheet about 2 inches apart.
4
slightly flatten-- very slightly.
5
bake for 15-17 mins.
6
until golden.
7
watch to not overbake.
8
cool on wire rack.
9
melt chocolate on low heat.
10
cool.
11
dip about 1/3 of the cookie in chocolate.
12
let excess drip off.
13
dip into crushed pistachios.
14
do the same with next 12 cookies but dip in skor bits.
15
put some melted chocolate in ziploc baggie snip off one corner or use a icing bag and drizzle over some plain cookies.
16
you will end up with 3 types 12 each kind:chocolate dipped with pistachios, chocolate dipped with skor bits and chocolate drizzle.
2076
kcal
Calories
139
g
Fat
190
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups butter, softened, 3 cups flour, 1 cup icing sugar, 14-½ cup crushed pistachios (approx, a bit time consuming to shell these but so worth it), and more.
Yes, shortbread sampler 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.
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