Dark chocolate dipped pistachio shortbread crisps

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen, Photography Ross Cornish

All the tastiest ingredients into one little cookie, dipped in chocolate.

Ingredients

1 cup butter, softened

¼ cup granulated sugar

2 teaspoons vanilla

2 cups all-purpose flour

½ teaspoon salt

¾ cup pistachios, shelled, toasted and coarsely ground

6 ounces bittersweet chocolate, chopped and melted

Preheat the oven to 350°. Line baking sheet with parchment paper. Cream butter and sugar with electric mixer at medium-high speed until light and fluffy, add vanilla and mix until well combined. Combine flour, salt and pistachios in a separate bowl. Slowly add the flour mixture to the butter mixture and mix just to combine. Gather into ball, wrap with plastic and chill for 30 minutes. On a lightly floured surface, roll to desired thickness, cut into shapes with cookie cutter and bake for 25-30 minutes or unit lightly golden. Remove and transfer to wire rack to cool completely.

Melt bittersweet chocolate in your smallest pot, over medium heat just to melt. Remove from heat and dip each cookie halfway into chocolate to coat. Place on clean parchment paper and chill. Makes 24.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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