How do you tell when guests have spotted these nutty, chocolate-dipped wonders? Listen for cries of "How pretty!" followed by satisfied crunching.
What You Need
Original recipe yields 16 servings
1 cup flour
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup shelled pistachios, coarsely chopped, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
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Let's Make It
Heat oven to 325ºF.
Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.
Looking for a dessert to serve at your next party? Since this easy-to-make shortbread cookie recipe, featuring pistachios and semi-sweet chocolate, makes 16 servings, it's the perfect recipe to serve at your next party.
Substitute coarsely chopped PLANTERS Pecans for the pistachios.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 3 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.