It’s the end of the week and I saved the CHOCOLATE for last.
Happy freakin’ Friday.
Though can I admit that I’m more excited about the pistachios and buttery shortbread here? They’re the spotlight in these golden triangles. But before we get to all that, a big giant YAY is in order. This is recipe #5 in our 2016 Christmas cookie palooza! We’re halfway through at this point and our ovens haven’t gotten a rest. Butter has been flying out of our refrigerators quicker than you can say holly jolly Christmas. And nothing is slowing down. This is the first weekend of December, so you better have some cookie baking on your to-do list!!
And I highly suggest adding shortbread to your weekend agenda. 4 reasons why:
Ahh, the good things in life. Ok actually, those 4 items are what make up shortbread– they’re the building blocks. I’m positive you have each of them in your house right now. Go check. I’ll wait. While you’re in there, grab some coffee. We have shortbread to chat about.
Basic shortbread is not fussy or complex– rather, it’s quite pure and simple. Buttery and sweet and, in today’s case, crisp and tender. Shortbread is uncluttered and straightforward. It’s delicious. But if you’re the kind of person who can’t leave things alone (hi.), shortbread is your chance to go a little wild. It IS the holiday season, after all. And shortbread is the best blank slate for many different flavors, drizzles, dunks, chunks, and more.
Today’s shortbread begins in our mixing bowls with butter. We’ll cream it and add some sugar. I like a little extra flavor, so I subbed in 1/4 cup of light brown sugar for some of the sugar. I know you’ve got that on hand too. After the butter and sugars are creamed (pictured above), we’ll add vanilla, flour, and salt.
Oh! And I haven’t even mentioned the best part of all yet: this is all made in ONE BOWL. And NO CHILLING. A truly effortless recipe. Respect, shortbread. Respect.
Actually, the best best part about all this are the Diamond of California pistachios. They get all toasty inside the dough when it bakes! Combined with buttery vanilla shortbread, salt, and chocolate? Holly jolly Christmas indeed.
We’ll chop them up real fine before adding to the shortbread dough– and a food processor immensely helps with this step.
The shortbread dough is crumbly. But don’t fret, that’s what you want. Press it into two lined 9-inch cake pans. We’ll cut the baked shortbread into wedges like a pizza.
A… butter pizza.
Absolutely nothing compares to the distinct smell of shortbread baking.
Now this is the holidays, people!
We’ll dress up the shortbread with melted chocolate, more Diamond of California chopped pistachios ♥ and a sprinkle of sea salt. So let’s really think about what you’ll get in just one of these shortbread wedges:
Make ahead tip: Shortbread stays fresh covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. You can make the shortbread dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 3. Baked shortbread freezes well for up to 3 months. Unbaked shortbread dough freezes well for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 3.
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See all cookie palooza recipes.
Ninja Blender | Cuisinart Food Processor | Kitchenaid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Flex Edge Beater | Pyrex Glass Measuring Cup | Cake Pans | Diamond Nuts of California Pistachios
This recipe is in partnership with Diamond of California. Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.