Dark Chocolate Pistachio Cookie Sticks

Make elegant chocolate pistachio cookie sticks! Buttery shortbread dipped in dark chocolate and topped with pistachios. Perfect for gifting and parties.

Course Baking, Cookies

Cuisine American

Keyword Christmas cookies, cookie sticks, Shortbread

Prep Time 10

Cook Time 20

Cooling and dipping time 30

Total Time 1

Servings

Calories 192kcal

Author Alida Ryder

Ingredients

225 g (1 cups) butter room temperature
100 g (½ cup) caster sugar
225 g (2 cups) flour
1 tbsp cornstarch
200 g (7oz) dark chocolate
100g g (3.5oz) pistachio nuts shelled and finely chopped

Instructions

Preheat the oven to 180°C/350°F and line a 22x22cm/9x9in cake pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
Add the flour and cornstarch then mix until just combined.
Press the shortbread mixture into the prepared cake pan lined with parchment paper.
Flatten with a spatula or the bottom of a measuring cup.
Using a sharp knife or bench scraper, slice the dough into 24 even cookie sticks.
Place in the preheated oven and bake for 20 minutes until a skewer comes out clean and the top is golden brown.
Remove from the oven and immediately re-slice to allow for even breaking once cooled. Allow to cool completely.
Once the shortbread is cool, melt the dark chocolate then dip each shortbread cookie into the chocolate and sprinkle over a little chopped pistachios.
Place the shortbread on a lined baking sheet and allow to cool and set before serving.

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