Pistachio chocolate shortbread sandwich cookies

Pistachio chocolate shortbread sandwich cookiesI’ve baked a lot of sweets in my time here on Earth. And very rarely do I make something, step back, and think, “Wow, these are pretty spectacular.” Well, these cookies made me do just that.

When I first found this recipe from Inspired by Charm blog, I knew I wanted to try to make these beauties. They take a bit of time because of the different elements, but I promise they’re worth it. They’re a little bit salty … a little bit sweet … and a whole lot of delicious. Try them today!

PISTACHIO CHOCOLATE SHORTBREAD SANDWICH COOKIES
Servings: About 2 dozen sandwich cookies

Ingredients:

Pistachio shortbread cookies:
3 sticks unsalted butter, softened
1 cup sugar, plus extra for sprinkling
Pistachio chocolate shortbread sandwich cookies1 teaspoon vanilla extract
3¼ cups all purpose flour
¼ cup pistachios, very finely chopped
1/8 teaspoon salt

Chocolate filling:
1 stick unsalted butter, softened
1½ cups powdered sugar
3 tablespoons cocoa powder
2 tablespoons milk
1 tablespoon vanilla

Chocolate drizzle:
6 ounces dark chocolate (I used bittersweet)
1 tablespoon Crisco
1/8 cup pistachios, coarsely chopped

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of the sugar until combined. Then add the vanilla.
  2. Next add the flour, pistachios, and salt to the mixture. Mix on low speed until the dough starts to come together. Pour the dough onto a lightly floured surface and shape the dough into a flat disc. Wrap in plastic wrap and chill for at least 30 minutes.
  3. Pistachio chocolate shortbread sandwich cookiesOnce the dough is chilled, preheat the oven to 350°F.
  4. On a lightly floured surface, roll the dough out so that it is 1/4-inch thick. Cut out the cookies with a round cookie cutter (I used a 2-inch round biscuit cutter) or the top of a round glass. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges begin to brown. Allow to cool at room temperature on a wire rack.
  5. To make the filling, in your mixer fitted with the whisk attachment, combine the butter, powdered sugar, cocoa powder, milk, and vanilla. Mix until smooth. If you like a smoother filling, add more milk, and if you like a stiffer filling, add more powdered sugar.
  6. Once the cookies are cool, fill a piping bag or a plastic baggie with the chocolate filling. Pipe onto half of the cookies. Then top with a second cookie and gently press until the filling spreads to the edges.
  7. For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or however you like to melt your chocolate best). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate on top of the cookies.
  8. Sprinkle with chopped pistachios for a garnish.

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