Pistachio Chocolate Chip Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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My shortbread recipe produces a rich and crumbly-style of cookie that almost melts in your mouth. What makes this a special cookie is that the shortbread is laced with lemon, mini-chocolate chips and pistachio nuts. Read more . The combination of all three ingredients makes this a fabulous cookie for gift baskets, bake sales, holiday gifts and is perfect as a dessert cookie. These are also great with a big scoop of your favorite ice cream or sorbet. Ingredients:
1 pound of regular butter, at room temperature (4 sticks) |
4 cups of regular flour |
1/2 cup of cornstarch |
1 cup of granulated white sugar (you can use light brown sugar) |
2 tb fresh lemon zest (or fresh orange zest) |
1 cup raw shelled pistachio nuts |
1 cup of mini chocolate chips, semi-sweet |
Directions:
1. Preheat oven to 325 degrees.
2. Beat the butter well with the sugar until fluffy.(I use a KitchenAid mixer.)
3. Add lemon zest and cornstarch.
4. Mix well.
5. Turn off mixer and add the flour and mix until blended.
6. Add chips, and pistachios and mix for one minute until well-combined.
7. Using a large baking pan, covered with release aluminum foil or a silpat/parchment paper, turn your mixing bowl over onto the non-stick surface of the pan, letting the dough fall into the pan.
8. Using your hands, press the dough starting at one end, evenly across the pan.
9. You want the cookie dough to be about 1/2 of an inch thick.
10. The dough will not fill the pan completely so trying to keep a straight line of dough near the other end of the pan, fold the aluminum close to the dough, making a wall of foil against the dough (like the edge of the pan.) (You should have a good 2 inches of space between the dough and the edge of the pan.)
11. Slide the pan on to the middle rack in your oven and bake for 30 minutes.
12. Turn the pan and continue baking until the dough is light golden in color and firm to the touch. Do not let it get too brown!
13. As soon are you remove the pan from the oven, cut the dough into either long bars, 2x2 inch squares or small bars by pressing your knife into the dough. Do not run the knife through the dough. Just press down and cut to the bottom of the pan.
14. Let cool and serve.
15. **This is also a great recipe if you omit the nuts and chips. Leave the lemon peel in for that light and fresh flavor.
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