Pistachio Shortbread Cookies
Delicious Pistachio Shortbread Cookies are a heavenly treat combining buttery flavor with the delightful crunch of pistachios. Perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, at room temperature (226 grams)
- 1 cup powdered sugar (120 grams)
- 2 cups all-purpose flour (240 grams)
- 1 cup finely chopped pistachios, roasted and unsalted (120 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, cream together the unsalted butter and powdered sugar until the mixture is light and fluffy, about 3-4 minutes with an electric mixer.
- Sift in the all-purpose flour and gently fold it into the butter mixture using a spatula or wooden spoon until combined.
- Carefully fold in the finely chopped pistachios, being mindful not to overmix.
- Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C).
- Remove the logs from the fridge and slice them into 1/4-inch thick rounds.
- Place the sliced cookies on a parchment-lined baking sheet, ensuring they are spaced apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few moments before transferring them to a wire rack to cool completely.
Notes
These cookies can be served alone or with a cup of tea. Dusting with powdered sugar provides a lovely finish. For best flavor, use fresh pistachios, and consider other nuts for variations.