Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season.

Nothing beats chocolate shortbread smothered in chocolate glaze and sprinkled with pistachios. Not only is it delicious but you will be pleasantly surprised how easy this one is.

Honestly, I love easy recipes. I mean, absolutely full on love them.

Any time I find an easy one I feel like I want to shout from the rooftops.

But I won't.

Apparently that pisses off the neighbours. Or so I've been told by the police.

I will scream it here though. No one can arrest me for screaming on a virtual roof.

Or maybe they actually can. Is there such thing as virtual jail?

Man, I hope not.

To be honest, I can't recommend this chocolate shortbread enough.

You need to make it now.

Then, gobble it up to hide all the evidence. That way it's your word against the neighbours.

Or save a few to bribe the officers. Honestly, that works like a charm.

Not that I've actually done that or anything.

Again, go make these. Right now!

Ingredient Notes:

For the shortbread:

• Butter - I used softened unsalted butter for this cookie recipe.
• Sugar - Use granulated white sugar.
• Cocoa Powder - Use a good quality cocoa powder, preferably Dutch-processed.
• Salt - This helps enhance the sweetness so only omit if you are avoiding salt for health reasons.
• Egg - You only need the yolk for this recipe.
• Extract - I used vanilla extract but you could substitute chocolate or almond if you like.
• Flour - This recipe uses unbleached all-purpose flour.

For the glaze:

• Chocolate - I used semi-sweet chocolate for this chocolate shortbread.
• Butter - Salted or unsalted works well for the glaze.
• Pistachios - Chop the pistachios for sprinkling on top of cookies.

How to Make Chocolate Shortbread:

For the shortbread:

1. First, preheat the oven to 350 degrees F.
2. Then, butter a round pan and sprinkle it with flour. Set aside.
3. Next, in a medium size bowl combine the butter, sugar, cocoa powder and salt. Beat until combined.
4. Then, add the flour next, and mix the ingredients on low speed until the dough begins to clump. Scrape the bowl and mix briefly again.
5. Next, transfer the chocolate shortbread mixture to the prepared pan and press it gently into the bottom.
6. Then, place the pan in the oven and bake for 20 to 25 minutes. The top of the shortbread should lose it's wet appearance and the cookie will pull slightly away from the sides a bit. That's when it's done.
7. Remove from the oven and set aside.

For the glaze:

1. First of all, use a double boiler if you have one. If not, you can set a glass heat-safe bowl above a saucepan. Add water to the bottom pan.
2. Next, place over medium heat, then add the butter and chocolate to the bowl. Allow to melt, occasionally whisking until it's melted and smooth.

Putting it all together:

1. First, pour the warm glaze over the top of the shortbread. Spread evenly across the top with an offset spatula.
2. Then, toss the chopped pistachios over top.
3. Next, allow the chocolate shortbread to cool. Then slice into pieces.
4. Lastly, serve!

How to Store Cookies:

• First, you want them to cool completely.
• Store them in an airtight container. Since they actually have a glaze, use waxed paper or parchment paper between each layer of cookies.
• They can be stored in dry, airtight container for a week.
• Or they can be stored in a dry, airtight container in the fridge for up to 2 weeks.
• You can also freeze them for 2 to 3 months.

More great Christmas recipes

• Turtles aka Chocolate Caramel Pecan Candies
• Oreo Bark
• Homemade Hot Cocoa Mix
• Glazed Lemon Sugar Cookies
• Chocolate Peppermint Bark
• Red Velvet Cream Cheese Cookie Stacks with Cream Cheese Frosting
• No Bake Coconut Macaroons
• Easy Chocolate Peppermint Bark

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5 from 3 votes

Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season..

Course Dessert

Cuisine American

Keyword chocolate shortbread, christmas cookies, shortbread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 248kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

• Springform Pan
• Glass Mixing Bowl
• Hand Mixer
• 1-Quart Saucepan
• Spatula

Ingredients

For the shortbread:

• ½ cup unsalted butter softened, plus more for pan
• ½ cup granulated sugar
• ¼ cup good quality cocoa powder preferably dutch-processed
• ¼ tsp salt
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup unbleached all-purpose flour

For the glaze:

• 4 oz semi-sweet chocolate chopped
• 2 tbsp butter cut into pieces
• ½ cup coarsely chopped pistachios

US Customary - Metric

Instructions

For the shortbread:

• Preheat the oven to 350 degrees F.
• Butter a 9 ½ inch pan with removable bottom, then sprinkle it with flour. Set aside.
• Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
• Add the flour and mix the ingredients on low speed. Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
• Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
• Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done.
• Remove from oven. Set aside.

For the glaze:

• Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
• Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

• Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
• Toss the pistachios over top.
• Allow the glaze to set up by setting aside until it cools.
• Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
• Serve this at room temperature.
• Serve with a big old chocolate loving smile!

Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies

 

Originally posted on December 16, 2014.

Nutrition

Calories: 248kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 145mg | Fiber: 2g | Sugar: 12g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

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