Phenomenal Phoods

Pistachio Lime Shortbread Cookies

Ingredients:

• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup finely ground pistachios
• 1 1/2 cup flour
• Zest of 1 limes
• 1 teaspoon lime juice
• 6 ounces chopped, good quality dark chocolate
• 1/2 cup heavy cream
• Sea salt and lime zest, for topping

Instructions:

1. User a mixer to combine the butter and brown sugar until smooth.
2. Add the ground pistachios, flour, lime zest and juice, mixing just until combined and crumbly.
3. Put some flour on your hands and combine the dough into a log that is about 2 inches in diameter.
4. Refrigerate for 1-2 hours or freeze for 20 minutes.
5. When ready, preheat the oven to 300 degrees and slice the cold cookie dough into 1/4 - 1/2 inch thick slices, depending on how thick you like your cookies. I was somewhere in between there and ended up with 20 cookies. Lay them out about an inch apart on a parchment-lined cookie sheet.
6. Bake at 300 for 20-25 minutes until the edges are starting to brown.
7. While the cookies are baking and cooling, make the ganache.
8. Heat the heavy cream in a saucepan over medium-low heat just until it is starting to simmer (don't let it boil).
9. Pour the heated cream over the chocolate in a heat-safe bowl and let sit for 5 minutes to melt the chocolate. Stir to combine. Refrigerate until it is thick enough that it won't just run off of the cookies but not so thick that you can't spread it, about 20 minutes.
10. Spread ganache over cooled cookies and top with a sprinkle of sea salt and lime zest.