These Pistachio and Chocolate Dipped Shortbread Cookies are hiding a spicy secret!
Let’s spill some secrets.
My kids don’t brush their teeth every day. This is entirely my fault. Will I throw them under the bus at the dentist some day? Probably.
I don’t care if my refried beans aren’t vegetarian. Also if you’re eating something meaty that looks delicious I’m probably going to ask you for a bite. I am officially the worst vegetarian ever.
I dream of disappearing into the bluffs for days on end, trekking about LOST style and going wherever the wind blows me.
Maybe the closest I can get to living that last admission is winning the Dixie Crystals cookie contest which will award three finalists with one ticket to Mixed, a blogging conference at a picturesque resort in Virginia. I’ve been wanting to attend this conference for a long time but just haven’t been able to make it happen (airfare to Virginia is outrageous from my part of the states!). From the speakers, to visiting with the other bloggers attending, to the quiet time away this all sounds like a dream come true.
I’ve had the idea for this secretly spicy pistachio and chocolate dipped shortbread cookie floating around in my head for a while and this seemed like the perfect excuse to execute it. The cookie base couldn’t be easier, making the extra step of dipping the cookies perfectly acceptable. The best part about shortbread? Eating eggless dough!
The cayenne pepper adds a little kick without coming off as overtly spicy. It actually makes the rest of this simple cookie taste a little bit sweeter. They’re perfect with a cup of coffee, tea, or a glass of red wine.
I want to hear from you! Spill some secrets in the comments and I promise not to judge if you don’t!
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- 1 cup salted butter (2 sticks)
- 1/2 cup Dixie Crystals powdered sugar
- 2 cups unbleached all purpose flour
- 6 ounces bittersweet chocolate (at least 60% cacao)
- 3/4 cup shelled roasted, salted pistachios
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Once light and fluffy, add the flour. Mix until a soft dough forms, then turn out onto a lightly floured surface. Roll the dough out to 1/4 inch thickness, then use a cookie cutter to cut into rounds. Using a sharp, clean knife, slice each circle in half. Place cookies on the prepared baking sheet and bake 16-17 minutes or until the edges just begin to brown. Allow the cookies to cool on the pan for two minutes before removing to a wire rack to cool completely.
- While the cookies are cooling, melt the chocolate over a double boiler. Meanwhile, finely chop pistachios or place them in a food processor and pulse until finely ground (but not powdery). Transfer the nuts to a bowl and mix in cayenne pepper.
- Dip cooled cookies a little over halfway in chocolate, allowing any excess to drip off. Then dip the top side of the chocolate cookie into the nuts. Place cookies on parchment paper to allow the chocolate to set.
Adapted from Dine and Dish