Prep Time: 40 mins | Bake Time: 13 mins Total Time: 53 mins
This pistachio cherry and chocolate shortbread are buttery, slightly crunchy and the perfect accompaniment to a cup of coffee or tea.
Pistachio, Cherry & Chocolate Shortbread
This pistachio cherry and chocolate shortbread cookie was inspired by a batch of sour cherries that my dear friend and fellow baker gave to me. Sour cherries tend to be less common in baked goods compared to something like dried cranberry, but in my opinion, they are superior. This shortbread is buttery, slightly crunchy and the perfect accompaniment to a cup of coffee or tea.
There are 3 distinct elements to the cookie - sour cherry, dark chocolate, and pistachio. At the very last minute, I decided to add in some almond extract which helps to balance the bold chocolate and cherry flavors. For this recipe, I would recommend using 72% chocolate to balance the sweetness.
The base shortbread recipe is inspired by one of my favorite chefs - Hetal Vasavada (of Milk and Cardamom). She developed a rose shortbread using this base recipe, and I love that this cookie stays soft in the middle but has a buttery snap on the edges. Shortbread is infinitely customizable!
The cookie dough itself comes together fairly quickly, but you MUST be patient and freeze the cookie dough for a long enough period of time or you will have a sticky and impossible-to-roll-out dough on your hands. If you find yourself making this recipe in a warm kitchen, work in smaller batches so that your dough does not have a chance to get too soft.
I love the flavor that almond extract imparts, but feel free to drop the amount of extract down to 2 teaspoons or omit it entirely if you are not a fan!
If you have extra dough, you can wrap it tightly with saran wrap and freeze for about 2 months.
If using a double boiler, place a glass bowl with the chocolate over a pot filled with 2 inches of simmering water.
- Ingredients -
1 cup (227 g) unsalted butter, room temperature
⅔ cup (133 g) sugar
2 ⅓ all-purpose flour (292 g)
½ tsp vanilla extract
3 tsp almond extract
¼ tsp kosher salt
1 cup sour cherries, chopped (can substitute cranberries if needed)
½ cup bittersweet chocolate, chopped
¼ cup pistachios, chopped
- Instructions -
Make the Cookie Dough:
Preheat your oven to 350°F
Cream together butter and granulated sugar for 5 minutes until light and fluffy. If using a stand mixer, use the paddle attachment.
Add your all-purpose flour and salt. Beat on low speed until the flour is combined and your mixture is coarse and crumbly.
Add in your extracts and egg and mix until combined. The cookie dough should come together and form a loose ball.
Divide the dough into two halves (or more, see notes) and wrap tightly in plastic wrap. Place dough into the freezer for 20-30 minutes until firm.
Prep the Toppings:
Melt your chocolate. You can melt it in the microwave in 30-second increments OR you can use the double boiler method (my personal preference, see notes).
Chop pistachios into small pieces.
Bake the Cookies
Once your cookie dough is firm to the touch, pull one portion out of the freezer and roll it to a ¼ inch thickness. The dough will be hard to roll at first, but keep with it and it will loosen up. If your dough is too sticky to work with, place it back in the freezer to firm up.
Cut out circles using a 2-inch cookie cutter and place on a baking sheet. Once you have a sheet full, place this back in the freezer for 10 minutes before baking.
You can ball up the scraps and put them back in the freezer to firm up while you work on another portion of cold dough.
Place your cold cookie cut-outs into the oven for 10-13 minutes. You should be looking for the cookies to be brown on the edges, but still white in the middle. They will continue to cook as they cool on the pan.
Drizzle the melted chocolate over each cookie and top with chopped pistachios!
I can’t wait to hear what you think! Let me know how you liked it by leaving a comment below! If you try this recipe, make sure to snap a pic and tag