Go Back
+ servings
stack of cardamom and chocolate shortbread cookies with salted pistachios
Print Recipe
5 from 4 votes

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!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 30
Calories: 137kcal


  • 1 cup unsalted butter (at room temperature)
  • ½ cup granulated sugar
  • 1 tsp vanilla
  • ¾ tsp ground cardamom
  • 2 cups all purpose flour (250g; fluff, spoon & level your flour)
  • 1 cup chocolate chips (milk or white chocolate preferred however semi-sweet will also work)
  • ½ tsp shortening
  • cup salted pistachios (shelled and coarsely chopped)


  • 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.


Although pictured with milk chocolate, these bars are the best with white chocolate!


Serving: 1cookie | Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg