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.
I agree with you that shortbreads are the most perfect cookie. So simple, but so delicious. These cookies are almost too beautiful to eat. Love the fork marks. So sophisticated looking. Great post and beautiful photos!
Thank you so much, Bill! Glad we’re of the same ‘cookie’ mind 😉
they look lovely!
Thank you Dina! =)
Awh these have to be the prettiest cookies I’ve ever seen! They’re so sophisticated indeed – I really like the white chocolate glaze. It makes them stunning!
Hope you’re having a lovely weekend so far! x
Thank you so much, Consuleo! My weekend has been great, Thanks! Happy St. Patrick’s Day tomorrow!
soooo beautiful. simple but lovely enough to be on a dessert buffet! thanks 🙂
Thank you Mallory! And you’re welcome! =)
Love the look of these cookies. I was thinking that it might be easier for me instead of pressing the dough out by hand to press the dough into a square baking pan smooth the top and then remove after shaped andthen cut into rectangles. What size pan do you believe would accomdate a 1/2″ thickness of the dough. Thanks!!!
Thanks, Leslie! You could use an 8×8 pan to bake them in. I don’t think I would go any larger than that, though. =)
I found your blog through foodgawker. It is beautiful. I will be trying both of the shortbread cookie recipes very soon. Shortbread-style cookies are my favorite; the perfect amount of sweet. I noticed that you have cornstarch in your dough and I am wondering what purpose it serves. How does it effect the cookie?
I had to laugh at your pistachio story. We have a similar one in our family. My daughter had qualified for a swim competition in another state when she was 11 (very exciting!). When we arrived for the first day of competition, we discovered that they had misspelled her name. I told the check-in officials about the error, but they wouldn’t change it. Katie had been spelled Katue. Poor kid, race after race she had to stand on the blocks and listen to the announcer stumble over her name, each time pronouncing it as “Ca-too-E”. It’s been 14 years and we still call her CatooE now and again.
Oh gosh, this is embarrassing. I just read your first shortbread post more in depth and see that you answered the cornstarch question.
Thank you Terri! Your poor daughter! I love how those mishaps turn into funny family jokes years later =) Of all names, you think they would have gotten ‘Katie’ right! I hope you get to try the shortbread out!
I made these cookies, along with your Cranberry Cheesecake Shortbread Bars, for a cookie exchange this year. Mine spread a bit more than yours when baking, but they were still pretty and, most importantly, they were delicious!! Thanks for a fantastic recipe. I will be adding this one to my permanent recipe box.