Pistachio Shortbread with Chocolate Drizzle
Pistachio Shortbread with Chocolate Drizzle a buttery, crunchy cookies that are the perfect Christmas treat.
Servings: 12 servings
Calories: 354kcal
Ingredients
- 1 cup Kerrygold Unsalted Butter softened
- 3/4 cup brown sugar
- 1/8 teaspoon salt
- 2 cups all purpose flour
- 1 cup chopped pistachios
- 1/2 cup chocolate chips milk chocolate or semi-sweet
- 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees F.
- In a mixer bowl, add softened Kerrygold Butter and beat until creamy.
- Add brown sugar and beat until combined.
- Add flour, salt and pistachios, mixing until the dough forms a ball.
- Spread into an even layer into a 1/2 sheet pan (rimmed cookie sheet).
- Bake for 20 minutes.
- In a small microwave safe bowl, combine chocolate chips and milk. Microwave in 20 second intervals, stirring in between until smooth. About 1 minute.
- Drizzle over shortbread and cool completely.
Cut cooled shortbread into triangles to serve. - Store in an airtight container.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 41mg | Sodium: 76mg | Fiber: 2g | Sugar: 16g