Pistachio Shotbread Cookies

In the mixing bowl of a stand mixer with the paddle attachment add the room temperature butter and cream it on medium-high speed for 30 seconds.

While the mixer is still going, bring the speed down to medium, slowly add the sugars and cream together for about 2 minutes until very fluffy.

Add the vanilla and almond extract and mix.

On low speed, slowly pour the flour and salt into the wet ingredients until incorporated, the dough will be very crumbly.

Add 2-3 tablespoons of cold water, 1 tablespoon at a time until the dough just begins to come together. It still will be slightly crumbly. Do not over mix.

Fold in ½ cup of the chopped pistachios, reserving the rest for garnish.

Dump the dough onto a large piece of plastic wrap.

Press the dough together with your hands to begin to form a log.

Wrap the dough log up in the plastic and shape it into a tight cylinder about 8-9 inches long.

When the dough is wrapped tightly in the plastic, roll it on the counter to pack it tightly and make it smooth.

Place the dough in the fridge for at least 2 hours or preferably overnight.

Preheat the oven to 325°F and line a large baking sheet with parchment paper.

Unwrap the dough from the plastic and slice it into ¼ inch circles with a sharp knife.

Place the cookies on the prepared baking sheet and bake them in the oven for about 20-25 minutes or until the cookies just begin to get golden on the edges. You don’t want them to get brown on top. If the pistachios look toasted, then they are done!

Remove them from the oven and let them cool down to room temperature.

Melt the dark chocolate and dip the cooled cookies halfway in the chocolate then place them on parchment paper.

Before the chocolate hardens, sprinkle the rest of the chopped pistachios on top. Enjoy!