Bake from Scratch

Laura Kasavan


Tutti Dolci




Makes 24 cookies

Slice-and-bake browned butter pistachio shortbread cookies dipped in chocolate make the ideal cookie for shortbread lovers! Roasted salted pistachios add incredible flavor to these buttery cookies.

¾ cup (170 grams) unsalted butter, cubed
¾ cup (150 grams) granulated sugar
1½ teaspoons (6 grams) vanilla extract
¼ teaspoon kosher salt
1¾ cups (219 grams) all-purpose flour
½ cup (57 grams) plus 3 tablespoons (21 grams) finely chopped roasted salted pistachios, divided
2 cups (340 grams) 46% cacao semisweet chocolate chips

1. In a medium saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 5 minutes. Pour browned butter into a shallow glass bowl, and freeze until solidified and the texture of softened butter, 45 minutes to 1 hour.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, add vanilla and salt, beating until combined. Add flour, and beat at low speed until combined and dough starts to come together. Add ½ cup (57 grams) pistachios, beating just until combined.

3. Divide dough in half, and place each half on a piece of plastic wrap.(Dough will be crumbly but will come together as you press it together with your hands). Roll each half into a 6½-inch-long log, using plastic wrap to help shape soft dough. Wrap logs tightly in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

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