How to Cook Yummy Milk Chocolate Glazed Pistachio Shortbread Cookies

Milk Chocolate Glazed Pistachio Shortbread Cookies. This chocolate pistachio shortbread recipe is the perfect combo of sweet and salty in a crunchy cookie! Melty, rich dark chocolate comes together with roasted, salted pistachios to make a delicious crunchy cookie! Our Pistachio Chocolate Shortbread Cookies are a must make this holiday season!

Milk Chocolate Glazed Pistachio Shortbread Cookies The chocolate filling and glaze are very simple to make and come together quickly. These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. A beautiful looking Shortbread cookie that is topped with a powdered sugar glaze, chopped pistachios, and crushed freeze dried raspberries. more. You can have Milk Chocolate Glazed Pistachio Shortbread Cookies using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Milk Chocolate Glazed Pistachio Shortbread Cookies

  1. It’s 2 cups of all purpose flour.
  2. You need 1 cup of granulated sugar.
  3. Prepare 1/8 teaspoon of salt.
  4. It’s 1 teaspoon of vanilla extract.
  5. It’s 1 cup of salted pistachios, finely chopped.
  6. It’s 1 cup of cold butter (2 sticks).
  7. You need of For Topping.
  8. You need 4 ounces of melted Lindor Extra creamy milk chocolate.
  9. It’s of Whole pistachios as needed.

These pistachio baileys shortbread cookies with a chocolate baileys glaze and pistachio dust make a great Christmas recipe, Valentine's day recipe I mean, it is Baileys pistachio shortbread cookies with a chocolate Baileys glaze. Do I need to say any more. Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered. This chocolate-pistachio cookie dough freezes well for make-ahead slice-and-bake convenience.

Milk Chocolate Glazed Pistachio Shortbread Cookies instructions

  1. Place flour, salt, sugar, pistachios and vanilla in a food processor and mix to combine.
  2. Add butter and pulse to form a dough.
  3. Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets. Flatten tops and bake in preheated 350 oven until golden; about 15 minutes.
  4. Cool on racks.
  5. Drizzle with chocolate and add a whole pistachio to each cookie before chocolate sets.
  6. .
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White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. Set cookies on wire rack placed. Chocolate-Dipped Pistachio Shortbread + A Giveaway. The Essential Paris Travel Guide & Map.

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