Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies are a simple yet fancy treat that feels special without being fussy. They are buttery, crisp at the edges, tender in the middle, and infused with the delightful flavor of pistachios.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use high-quality butter for best flavor.
- 1/2 cup powdered sugar Use to maintain a smooth texture.
- 2 cups all-purpose flour Spoon and level to avoid packing.
- 1/4 teaspoon salt Adjust if using salted butter.
- 1 teaspoon vanilla extract Adds warmth.
- 3/4 cup pistachios, chopped Roasted and unsalted preferred.
Optional Flavor Additions
- 1 teaspoon almond extract Use sparingly.
- 1-2 teaspoons lemon zest Brightens flavor.
- 1 cup white chocolate chunks For added sweetness.
Instructions
Preparation
- Cream the butter and powdered sugar together until smooth and fluffy.
- Mix in the vanilla and salt.
- Add the flour and mix until the dough is crumbly, then continue mixing just until it comes together.
- Fold in the chopped pistachios.
- Shape the dough into a log, wrap it, and chill in the refrigerator for at least 45 minutes.
Baking
- Preheat the oven to 325°F (163°C).
- Slice the chilled dough into 1/4-inch thick rounds and place on a baking sheet.
- Bake for 10 to 14 minutes until the bottom edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Notes
Chilling the dough is crucial for preventing the cookies from spreading. Experiment with various add-ins like lemon zest or chocolate for unique flavors. The cookies freeze well, so you can prepare them in advance.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 2g