Description
These Pistachio Shortbread Cookies are buttery, delicate, and perfectly crumbly. Infused with the nutty flavor of chopped pistachios, they make an elegant treat ideal for teatime or gifting. Simple ingredients come together quickly, and baking at a low temperature ensures a tender texture with a subtle golden edge.
Ingredients
Scale
Shortbread Dough
- 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
- Extra chopped pistachios for garnish (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Dry Ingredients: Gradually add the all-purpose flour, vanilla extract, and salt to the butter mixture. Mix until the ingredients come together to form a cohesive dough, being careful not to overwork it.
- Incorporate Pistachios: Gently fold in the chopped pistachios, distributing them evenly throughout the dough for a balanced nutty flavor in every bite.
- Shape the Dough: Shape the dough into a log about 1 1/2 inches in diameter or roll it out flat if you want to use cookie cutters for different shapes.
- Slice and Arrange: Slice the dough log into 1/4-inch thick rounds or cut shapes from the rolled dough. Place the cookies on the prepared baking sheet with some space between them. Optionally, garnish with extra chopped pistachios on top for a decorative finish.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, until the cookies’ edges are just lightly golden, indicating they are perfectly baked without becoming dry.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is sufficiently softened to achieve a smooth dough and tender cookies.
- If you prefer a more intense pistachio flavor, lightly toast the chopped pistachios before adding them to the dough.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a festive look, sprinkle chopped pistachios on top before baking.
- This dough can be rolled out and cut into shapes, making it versatile for different occasions.
