Description
Pistachio Shortbread Cookies are rich, buttery, and crumbly cookies studded with chopped pistachios, offering a delicate nutty flavor and melt-in-your-mouth texture—perfect for gifting, tea time, or holiday celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract or 1/2 tsp almond extract
- 1/2 cup chopped unsalted pistachios (shelled)
Instructions
- In a large mixing bowl, cream the butter and powdered sugar together until smooth and creamy.
- Mix in the vanilla or almond extract and salt.
- Gradually add the flour, mixing until a soft dough forms.
- Fold in the chopped pistachios until evenly distributed.
- Shape the dough into a log about 1.5 to 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use almond extract for a more pronounced nutty flavor.Dip in chocolate and sprinkle with pistachios for an elegant finish.Roll the dough in coarse sugar before slicing for added texture.Toast pistachios beforehand to enhance flavor.Dough can be frozen for up to 2 months—slice and bake as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
