Cardamom and Chocolate Shortbread Cookies with Salted Pistachios

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Cardamom, ground
  • 1 cup Chocolate chips
  • 1/2 cup Granulated sugar
  • 1/2 tsp Shortening
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Pistachios, salted

• Dairy

  • 1 cup Butter, unsalted

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 tsp vanilla
• ¾ tsp ground cardamom
• 2 cups all purpose flour {250g}
• 1 cup chocolate chips {milk or white chocolate preferred, however semi-sweet will also work}
• ½ tsp shortening
• ⅓ cup salted pistachios, shelled and coarsely chopped

Directions

• 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.