Grammy's Kitchen · Shortbread · Salted Chocolate Pistachio Shortbread
One of 67 shortbread recipes we measured
from sallysbakingaddiction.com
11 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 81% | 86% |
| total sugar | 55% | 56% |
| brown sugar share of total sugar | 35% | 0% |
| salt | 1% | 1% |
| mix-ins | 61% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature |
| 100 g | 1/2 cup (100g) granulated sugar |
| 50 g | 1/4 cup (50g) light brown sugar |
| 4 g | 1 teaspoon pure vanilla extract |
| 6 g | 1 teaspoon salt |
| 281 g | 2 and 1/4 (281g) cups all-purpose flour (spooned & leveled) |
| 100 g | 1 cup (100g) finely chopped pistachios, divided* |
| 226 g | 8 ounces (226g) semi-sweet chocolate, coarsely chopped |
| optional: flaky sea salt for sprinkling on top |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I fully admit that this could be due to user error, but I was pretty excited for this recipe, and I’m not sure exactly what I did wrong, but I’m not sure how you’re supposed to cut warm cookies. Lol. I don’t exactly see recipes instructed you to cut them while” — a cook, 3.0★
“NEW FAVORITE RECIPE!! The pistachio + the sea salt? It's a struggle not to eat all of it on my own. I cut mine into rectangles as opposed to wedges just for personal aesthetic taste and made stringy (but thick) passes of chocolate over one side of the shor” — a cook, 5.0★