Shortbread is just glorious. Such a simple cookie with so few ingredients yet it stands out above all the fancies, in my opinion. I shared my traditional Scottish shortbread cookies earlier this week. These little babies I’m sharing today are a slightly altered version of those, having a little bit thicker dough so that they really hold their shape well when baked. The originals have a tendency to spread a little bit, which is no problem when circular. But I wanted a version that would hold a crisp shape. So here we are.
I’ve taken them up a notch by dipping them in white chocolate and sprinkling them with chopped pistachios. Or Piss-tuh-chee-ohs, as we call them in my family(relating to a trip to Cabo where my younger brother wanted to know what “piss-tuh-chee-oh” ice cream was at a roadside stand. No, we’ll never forget it. Actually, that’s what hes known as now and forever. Our beloved Pisstuhcheeoh.)
Anyway, aren’t these so sophisticated and spring-ish? I love the green and white together. Sometimes the simplest of cookies are the most elegant.
Do note that the dough will be a bit thicker than the other shortbread recipe I have on this blog, almost crumbly. As long as you press it firmly together after mixing it should result in a deliciously crisp shortbread cookie that holds its shape. Do let the cookies sit for several hours before you eat them, the texture is much better that way. I like them best the day after they’re baked.
- ½ C. Brown Sugar, packed
- ¼ t. Salt
- 1 C. Butter, softened(8 oz.)
- 2 C. Flour
- ¼ C. Cornstarch
- 4 oz. White Chocolate, chopped
- 2 T. Pistachios, chopped
- Cream the brown sugar, salt and butter together until light and fluffy.
- In a separate bowl, mix together the flour and cornstarch.
- Add the flour mixture to the butter and mix in until just combined. Mixture will be a little bit dry and crumbly.
- Press the dough together into a ball and place it on a floured surface.
- Using your hands, press it into a rectangle shape about ½" thick.
- Use a rolling pin to smooth out the top.
- Using a sharp knife, cut the dough into rectangles about 1"x3".
- Use a spatula to transfer each rectangle to a parchment lined baking sheet, spacing them 1" apart(they will not spread significantly).
- Poke holes in each shortbread rectangle using the tines of a fork.
- Bake at 325 degrees for 12-15 minutes, or until the shortbreads are just on the verge of browning.
- Cool on a wire rack.
- Melt the white chocolate in a small bowl.
- Dip just the top half of each shortbread in the white chocolate, tapping off the excess. Do not coat the bottoms of the cookies in chocolate. Place the chocolate dipped shortbread on parchment paper or a non-stick mat.
- Sprinkle each chocolate dipped cookie with the chopped pistachios. Allow to sit for a few hours until the chocolate has hardened.
- Store in an airtight container.
