Description
Pistachio Shortbread Cookies are buttery, crumbly treats studded with chopped pistachios, offering a delightful nutty flavor in each bite. These cookies are perfect for holiday gatherings or as an everyday indulgence.
Ingredients
Units
Scale
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (60g) shelled unsalted pistachios, finely chopped
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually add the all-purpose flour and salt, mixing until the dough begins to come together.
- Fold in the chopped pistachios until evenly distributed throughout the dough.
- Shape the Dough:
- Transfer the dough onto a lightly floured surface and shape it into a log approximately 2 inches in diameter.
- Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Slice and Bake:
- Remove the chilled dough from the refrigerator and unwrap it.
- Using a sharp knife, slice the log into ¼-inch thick rounds.
- Place the slices onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.
- Variations: For added flavor, consider dipping half of each cookie in melted dark chocolate and allowing them to set before serving.
- Make-Ahead: The dough log can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 1 month. If frozen, thaw in the refrigerator overnight before slicing and baking.