Cardamom and Chocolate Shortbread Cookies with Salted Pistachios
These chocolate dipped cardamom shortbread cookies are topped with salted pistachios. They are pretty, tasty, and would make an excellent Christmas gift!
2cupsall purpose flour (250g; fluff, spoon & level your flour)
1cupchocolate chips (milk or white chocolate preferred however semi-sweet will also work)
½tspshortening
⅓cupsalted pistachios(shelled and coarsely chopped)
Instructions
Pre-heat oven to 350°F. Line a 9X9 inch pan with parchment paper and set aside.
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.
Press dough into the prepared pan, bake until lightly golden, 25-30 minutes.
Immediately cut into bars; mine were 1 x 3 inches. Allow to cool completely.
Once bars are cooled, melt the chocolate with the shortening in a double boiler, stirring frequently. Dip the bars into the chocolate and shake to remove excess.
Place cookies on a wire rack and sprinkle with salted pistachios. Allow to set around one hour.
Notes
Although pictured with milk chocolate, these bars are the best with white chocolate!