Description
These Pistachio Shortbread Cookies are buttery, nutty delights that make a perfect treat for any occasion. With a hint of vanilla and a crunch of pistachios, these cookies are simple to make and simply irresistible.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup shelled pistachios, finely chopped
- optional coarse sugar for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Add the flour and salt, and stir until the dough just comes together. Fold in the chopped pistachios.
- Shape and chill: Turn the dough out onto a lightly floured surface and shape into a log or pat into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut and bake: Slice the dough into 1/4-inch thick rounds or roll and cut into shapes using a cookie cutter. Place on a parchment-lined baking sheet and sprinkle with coarse sugar if desired. Bake for 14–16 minutes, or until the edges are just beginning to turn golden.
- Cool and enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a festive twist, dip half of each cookie in melted white chocolate and let set.
- You can use roasted or raw pistachios, but unsalted works best to control flavor.
