Salty Buttery Pistachio Cookies
These cookies perfectly balance sweet and salty flavors, featuring a soft, buttery texture with crunchy pistachios, ideal for any gathering.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Dough Ingredients
- 1 cup unsalted Butter 227 g
- 2 cups Powdered Sugar or granulated sugar, 240 g
- 1/2 teaspoon Salt reduce if using salted butter or pistachios
- 1 teaspoon Vanilla Extract opt for pure vanilla for best flavor
- 2 cups All-Purpose Flour 240 g, substitute with gluten-free blend for gluten-free option
- 1 cup Chopped Pistachios roasting can intensify flavor, 125 g
- 1 each Egg beaten, for brushing, optional for shiny finish
- 1/4 cup Coarse Sugar for rolling logs before baking, 50 g
Instructions
Preparation
- In a stand mixer with the paddle attachment, beat the unsalted butter, powdered sugar, salt, and vanilla extract on medium-low speed until smooth and creamy, about 1 ½ minutes.
- Gradually add in the all-purpose flour and chopped pistachios. Mix until just incorporated; try not to overmix.
- Shape the dough into a flat disc, divide it in half, and roll each half into a 9-inch log.
- Wrap the logs tightly in plastic wrap and freeze for 30 minutes.
Baking
- While the dough chills, preheat your oven to 350 degrees F (175 degrees C).
- After chilling, remove the logs from the freezer. Brush the logs with the beaten egg, then roll them in coarse sugar.
- Using a sharp knife, cut the logs into 1/3-inch slices and arrange them on a parchment-lined baking sheet.
- Bake in the preheated oven for 18-20 minutes or until the edges turn lightly golden, rotating the baking sheet halfway through for even baking.
- Allow the cookies to cool completely on the baking sheet. If desired, dust with powdered sugar before serving for an elegant finish.
Notes
Serve the cookies with hot tea or coffee. They can be arranged on a platter with fruits or other baked goods.