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Pistachio Shortbread

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  • Author: Stephanie
  • Prep Time: 15 minutes (plus 1 hour chilling time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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.

Find it online: https://recipe.ukfinda.com/pistachio-shortbread/