Orange, Pistachio and Chocolate Shortbread

From NYTcooking, a buttery shortbread studded with candied orange, pistachios,
and chocolate perfect for the holidays!

Servings:

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Chilling Time
8 hours

Course:

Dessert Cookies

Cuisine:

American

Keywords:

dark chocolate shortbread orange pistachios

🧂 Ingredients

3 cups all-purpose flour (375 grams)
1 teaspoon kosher salt

such as Diamond Crystal or 1/2 t table salt
1-1/4 cups unsalted butter (284 grams)

at room temperature
3/4 cup granulated sugar (175gms)

175gms =
1 large egg yolk
1/2 cup candied orange peel (76 grams)

roughly chopped
1/2 cup shelled unsalted pistachios (76 grams)

roughly chopped
4 ounces bittersweet chocolate

coarsely chopped

Instructions

1 Whisk together flour and salt in a medium bowl. Combine butter and sugar in a
large bowl, or in the bowl of a stand mixer. Using an electric mixer (fitted
with the paddle attachment if using a stand mixer), beat at medium-high speed
until the mixture is pale in color, about 2 minutes, periodically scraping down
the sides with a rubber spatula (don't skip this, it makes a difference). Add
egg yolk and blend until combined.
2 Add flour mixture and mix on low until combined. If there are dried bits of
flour left around the bowl, use a rubber spatula to smoosh them in with the
dough. Add orange peel, pistachios and chopped chocolate, fold in with a rubber
spatula. (The dough will be crumbly (although with the modifications, less so).
If necessary, use the electric mixer to add the mix-ins, or work them in with
your hands until fully incorporated.)
3 To form the cookies, line an 8 by 8-inch baking pan with plastic wrap and leave
a generous amount of overhang on all sides. Transfer the dough to the prepared
pan and press firmly to flatten in an even layer. Cover with plastic wrap and
chill dough for 8 hours or overnight before baking.
4 Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
5 Using the plastic wrap overhang, remove the dough from the pan and cut the
square into three equal rectangles. It's going to be tough to get out of the pan
but just be patient and pull gently on the plastic to gradually remove from pan.
6 Cut each rectangle crosswise into roughly 1⁄3-inch-thick slices and lay them
flat on the prepared baking sheets, about 3⁄4-inch apart. (If the dough crumbles
when slicing, simply push the mixture together to reform the cookie.) Bake until
lightly golden on the bottom but still blonde on the edges, 15 to 17 minutes.
7 Remove from the oven, allow cookies to cool on the sheets. The cookies will keep
in an airtight container at room temperature for up to 1 week.