Looking for a festive and delicious addition to your Christmas table? These chocolate pistachio Christmas tree cookies are as delightful to eat as they are to look at. The combination of rich chocolate and vibrant green pistachios makes them an eye-catching treat that’s perfect for the holiday season. With an easy-to-make shortbread dough and elegant decoration, these cookies are an ideal choice for anyone seeking a festive, aesthetic, and utterly delicious Christmas cookie recipe.
Chocolate Pistachio Christmas Tree Cookies
Ingredients
- 200 g shelled pistachios (2 cups)
- 250 g butter (cubed)
- 160 g brown sugar (⅔ cup)
- 1 tsp vanilla extract
- 1 egg (lightly beaten)
- 50 g cocoa powder (¼ cup)
- 360 g plain flour (2 ¼ cups)
- 200 g milk or dark chocolate
- 2 tsp canola oil
Instructions
- Preheat oven to 180C (350F) fan forced. Line 2 baking trays with baking paper.
- Use a food processor to finely grind the pistachios. Reserve 125g (1 ¼ cups) for the dough and 75g (¾ cup) for decorating.
- In a medium saucepan, melt the butter and brown sugar over a medium-low heat, stirring continuously until smooth and the sugar is mostly dissolved. Remove from the heat and stir in the vanilla. Cool for 10 minutes.
- Add the egg to the cooled butter mixture, followed by the ground pistachios, then the cocoa powder and flour, stirring after each addition until the mixture forms a smooth dough.
- Divide the dough into two portions, cover, and refrigerate for 30 minutes.
- Roll out the dough to a thickness of 5mm then refrigerate for 30 minutes. Use a Christmas tree cookie cutter to cut shapes.
- Bake the biscuits for 5 minutes until the edges are firm. Allow the biscuits to cool completely before decorating.
- Melt the chocolate in the microwave then stir in the oil. Dip one side of each biscuit into the chocolate mixture, and then dip the coated edge in the remaining ground pistachios. Allow the chocolate to set before serving.
Ingredients & Substitutions
Pistachios
Pistachios not only pair perfectly with chocolate but also add a lovely green hue, enhancing the Christmas tree effect. For a variation, you could substitute the pistachios with other nuts such as almonds or walnuts, but this will create a different visual effect and flavour.
Butter
The butter in this recipe ensures the shortbread is light, crumbly, and flaky rather than chewy or overly crunchy. I recommend using salted butter as this will enhance the flavour of the cookies.
Brown Sugar
Brown sugar brings moisture and a rich caramel flavour to these cookies, which complements the chocolate. I don’t recommend using white sugar as this will impact the texture and flavour of the cookies.
Vanilla Extract
While optional, vanilla extract enhances the overall flavour of the biscuits, adding a subtle warmth.
Egg
Eggs act as a binder, creating a cohesive dough that’s crumbly yet sturdy enough to hold its shape when baked.
Plain Flour
Plain flour is essential for achieving the right texture. Self-raising flour is not recommended as these cookies should remain flat and crisp to preserve the Christmas tree shape.
Cocoa Powder
Cocoa powder gives the cookies their chocolate flavour without adding sweetness, ensuring the biscuits aren’t overly sugary. It also gives the dough a rich colour that enhances the festive look.
Chocolate
For the decoration, I recommend using dark or milk chocolate. Dark chocolate melts more smoothly and sets with a glossy finish, while milk chocolate is sweeter and slightly thicker to work with. Always opt for baking or cooking chocolate for the best results.
Canola Oil
Adding a little bit of canola oil to melted chocolate ensures a smooth texture and glossy finish. Neutral oils like sunflower or vegetable oil work just as well, although butter can be used if preferred.
Detailed Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 180°C (350°F) fan forced. Line two baking trays with baking paper. I recommend using compostable baking paper because it’s eco-friendly and works just as well as regular baking paper.
Step 2: Crush the Pistachios
Use a food processor to finely grind the pistachios. Set aside 125g (1 ¼ cups) of the finely ground pistachios for the cookie dough and 75g (¾ cup) for decorating.
Step 3: Make the Butter and Sugar Mixture
Melt the butter and brown sugar in a medium saucepan over medium-low heat, stirring the mixture continuously until it’s smooth and the sugar has almost completely dissolved.
Remove the mixture from heat, stir in the vanilla extract, and then let it cool for 10 minutes before proceeding. It’s important to let the mixture cool before adding the egg to avoid scrambling.
Step 4: Make the Dough
Lightly beat the egg and stir it into the cooled butter mixture. Then mix in the ground pistachios, followed by the cocoa powder and plain flour. Stir until the ingredients are fully incorporated and the dough is smooth, being careful not to overmix.
Tip: Save washing up by mixing directly in the saucepan.
Step 5: Chill the Dough
Divide the dough into two portions, cover, and refrigerate for at least 30 minutes. If leaving the dough overnight, allow it to soften at room temperature for about 2 hours before rolling.
Step 6: Roll and Shape the Cookies
Roll out the dough between two sheets of baking paper to a thickness of about 5mm (¼ inch). Chill the rolled dough for an additional 30 minutes for easier cutting.
Use a Christmas tree-shaped cookie cutter to cut out the cookies. Reroll the scraps as needed. Refrigerate the unbaked cookies if they’ve softened, as this helps maintain their shape during baking.
Step 7: Bake the Cookies
Place the cookies on the prepared trays and bake for 5 minutes, or until the edges feel firm. Keep a close eye on them, as cocoa powder makes it harder to judge if they’re fully baked by colour. Allow the cookies to cool completely before decorating.
Step 8: Decorate the Cookies
Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Once melted, stir in a few teaspoons of canola oil for a smooth and glossy consistency.
Dip one side of each cookie into the chocolate, letting the excess drip off. Coat the dipped edge with the reserved ground pistachios. Place the cookies on baking paper to set. If you’re short on time, refrigerate them for 15 minutes.
Tip: Use small, deep bowls for the chocolate and pistachios to make dipping easier.
Serving Suggestions
These chocolate pistachio Christmas tree cookies pair wonderfully with a glass of homemade eggnog or a steaming cup of hot chocolate. While the Christmas tree shape adds a festive touch, feel free to experiment with other shapes, such as stars or baubles, for a personalised twist.
Storage Suggestions
Store the decorated cookies in an airtight container at room temperature for up to 7 days. Alternatively, refrigerate the dough for up to 3 days or freeze it for up to 3 months. Thaw frozen dough in the refrigerator before rolling and cutting.
