Pistachio Chocolate Chip Shortbread

No chilling required for these delicately sweet and a little bit salty shortbread cookies. Just roll the dough in balls, flatten and bake.

Ingredients:

1 cup salted butter, cold cubed

3/4 cup icing sugar

1/2 tsp vanilla

2 cups flour

2/3 cup mini chocolate chips

1/2 cup chopped salted pistachios

 

Preheat oven to 325°F and line cookie sheets with parchment.

Place the cubed butter and icing sugar in the bowl of a stand mixer. Start slowly so the sugar doesn't fly all over the counter and start to mix together. Once combined beat for 2 minutes. Add the vanilla, then the flour in 3-4 additions and mix until it forms a dough that can be held together when rolled in your hand. Fold in the chocolate chips and pistachios.

Take heaping teaspoonfuls of dough and roll them in balls. Place on lined baking sheets and flatten slightly with a flat bottom glass or measuring cup.

Bake at 325°F for 18-22 minutes.

Store in an airtight container.

Nutcracker approved!

Makes 38 cookies

Adapted from: abakingwonderland.com

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