Chocolate Dipped Baileys Pistachio Shortbread Cookies

Oh my goodness, St. Patrick’s Day is nearly here! Today I’ve got a great little treat to share with you – Chocolate Dipped Baileys Pistachio Shortbread Cookies! Yes siree, now we’re cooking with gas! Absolutely scrumptious buttery shortbread cookies, shot through with Pistachios and lashings of Baileys Irish Creme and then dipped in  Bailey’s laced Chocolate and dusted with more pistachios.

Be still my heart! How could anyone resist these tempters?

These boozy little devils will be welcome at any Patrick’s Day celebration and they’re portable so you can take ’em on the road with you – down to the local parade and then out to the afters parties.

You definitely want to make sure you keep up your strength throughout the day’s festivities. These decadent little dickens are just the thing to keep you going. And if you’re in a sharing mood, no doubt you’ll be quite popular. Bake up a batch today.

• Servings: 46 - 2 1/2
• Difficulty: easy
• Print

Recipe slightly adapted from: Recipes From a Pantry

Ingredients:

For the Cookies:

• 250 grams (8.8 oz) unsalted butter, room temperature
• 100 gram (3.5 oz) caster sugar
• Juice of 1/2 orange
• 4 Tablespoons Baileys
• 250 grams (8.8 oz) all purpose flour
• 125 grams (4.40z) rice flour
• 5 Tablespoons pistachios, chopped
• pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon all spice
• pinch of freshly ground nutmeg

For the chocolate/pistachio glaze:

• 150 grams chocolate (your choice – dark, milk or a blend)
• 2 Tablespoons Baileys
• 5 Tablespoons Pistachios (finely chopped)

Directions:

Add the butter and sugar to the bowl of a stand mixer and cream them together until light and fluffy. Mix in the orange juice and Baileys. Add the flours, chopped pistachios, salt and spices and continue to mix until a soft dough forms. If the mixture is not pulling away from the sides of the bowl and seems too sticky to handle, slowly add flour by the scant Tablespoon just until it comes together.

Divide the dough in two and flatten each into a disc. Wrap in plastic wrap and place in the fridge for at least one hour.

Preheat the oven to 325°F (170°C/Gas 3)

Remove one of the dough discs from the fridge and roll int out on a lightly floured surface until it is about 1/4″ thick. Cut cookies with sharp cutter and place on a parchment lined baking sheet. Reshape, roll and cut any excess dough until it is all used. Place cut trays of cookies in fridge to keep cool until you are ready to bake them.

Bake shortbread for 12 -15 minutes, or until they are light golden brown.

Let the cookies cool on the tray from 10 minutes before transferring them to a wire rack to cool completely.

Once cookies are cool, combine the Baileys and Chocolate and slowly melt over a double boiler. Dip half of each shortbread cookie into the chocolate mixture. Shake the excess chocolate off and sprinkle with finely chopped pistachios. Set cookies aside until chocolate hardens. (Too speed this process, you can place cookies in the fridge.)

Enjoy!

Chocolate Dipped Baileys Pistachio Shortbread Cookies brought to you by: Runcible Eats (www.leaandjay.com)

Links to Helpful Kitchen Tools & Ingredients for Chocolate Dipped Baileys Pistachio Shortbread Cookies:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Norpro Silicone Pastry Mat

Norpro Nut Chopper

Norpro Scalloped Cookie/biscuit cutters

Bob’s Red Mill White Rice Flour