Shortbread Cookies
Shortbread Cookies
According to my husband, these are the best cookies ever! They are crunchy and buttery but not too sweet. My husband likes them dipped in chocolate with shaved coconut on top while our kids like them dipped in chocolate with rainbow sprinkles. As for me, I just like them plain!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Allergens: Gluten, Nuts, Wheat
- Servings: 12
Ingredients
- 1 1/4 cup dairy-free margarine or butter (or 2 1/2 sticks, room temperature)
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons pistachios (finely chopped)
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
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Preheat oven to 350 degrees F.
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Using an electric stand mixer with paddle attachment, combine margarine and sugar in a bowl and mix.
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In a separate bowl, sift together flour and salt.
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Add flour mixture to butter mixture and mix on low speed until it creates dough, then fold in pistachios.
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Remove from bowl, place on a flour-dusted surface, and shape into a large disc.
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Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
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After 30 minutes, remove from refrigerator roll ½ inch thick, and cut with a preferred cookie cutter.
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Place on an ungreased cookie sheet and sprinkle with extra sugar.
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Bake until edges start to brown (about 20-25 minutes).
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Remove and cool to room temperature.
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When ready to dip in chocolate, melt chocolate along with coconut oil in a medium pan over medium heat.
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Dip each cookie in chocolate and place on parchment paper to let dry.