Description
Enjoy the rich, buttery goodness of Pistachio Shortbread Cookies, featuring a delightful blend of sweetness and nutty crunch. Perfect for any occasion, these cookies are easy to make and sure to impress!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios, finely chopped
- 1/4 teaspoon almond extract (optional)
- Extra powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer or a wooden spoon until light and fluffy (about 3-5 minutes).
- Add the vanilla extract and almond extract (if using) to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the finely chopped pistachios using a spatula until evenly distributed.
- Divide the dough into two equal portions and shape each into a log (about 2 inches in diameter). Wrap each log tightly in plastic wrap.
- Refrigerate for at least 1 hour, or freeze for about 30 minutes if short on time.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove one log of dough from the refrigerator and slice into 1/4-inch thick rounds.
- Place the sliced cookies on the prepared baking sheet, leaving about 1 inch of space between each.
- Repeat with the second log of dough.
- Bake for 12-15 minutes, or until the edges are lightly golden. Monitor closely as baking times may vary.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Dust cooled cookies with extra powdered sugar for presentation, using a fine mesh sieve.
- Optionally, drizzle melted chocolate over the cookies and allow it to set before serving.
- Store cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze them layered with parchment paper.
- To thaw frozen cookies, leave them at room temperature for about 30 minutes.
Notes
- For a richer flavor, consider using high-quality butter.
- Feel free to experiment with different nuts or extracts to customize the flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes