Description
Delight in these buttery Pistachio Shortbread Cookies, a perfect combination of rich, crumbly shortbread and the subtle crunch of finely chopped pistachios. These cookies are easy to make, requiring just a few simple ingredients, and bake into a golden treat that’s ideal for any occasion or a cozy tea time snack.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent the cookies from sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavor: Mix in the vanilla extract thoroughly to infuse the dough with aromatic sweetness.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour, salt, and finely chopped pistachios until the ingredients form a cohesive dough.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough for cleaner slicing.
- Slice and Arrange: After chilling, slice the dough into 1/4-inch thick rounds and place the slices evenly spaced on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges begin to turn a light golden color, ensuring they are perfectly baked.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and retain their texture.
Notes
- For extra flavor, consider adding a pinch of cinnamon or cardamom to the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- Chilling the dough is essential for easy slicing and to prevent spreading during baking.
- Use shelled pistachios and chop them finely to distribute evenly within the cookies.
- Powdered sugar helps achieve a tender, delicate crumb in shortbread.
