Description
Indulge in buttery, crisp Pistachio Shortbread Cookies, a perfect balance of sweetness and nutty crunch. These elegant cookies are ideal for holiday baking, gifting, or a luxurious snack anytime. With simple ingredients and versatile preparation options, they’re a delightful addition to any cookie platter.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup shelled pistachios, chopped (plus extra for garnish, optional)
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat softened butter and powdered sugar until light and fluffy.
- Gradually mix in flour, vanilla extract, and salt until a cohesive dough forms.
- Fold in chopped pistachios evenly.
- Shape the dough into a log (1-1/2 inches diameter) or roll it out for cookie cutters.
- Slice the log into 1/4-inch rounds or cut shapes. Arrange on the baking sheet, leaving space between cookies. Garnish with extra pistachios if desired.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a chocolate-dipped variation, coat cooled cookies in melted chocolate.
Add citrus zest or spices like cinnamon for flavor twists.
Use gluten-free flour for a gluten-free version.
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal per cookie (1 cookie)
