Description
Delight in these buttery Pistachio Shortbread Cookies that are perfectly crisp with a tender crumb. Infused with vanilla and studded with crunchy pistachios, these cookies are an elegant treat ideal for tea time or gifting.
Ingredients
Scale
Cookie 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 Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 2-3 minutes with a hand mixer or stand mixer.
- Add Dry Ingredients and Vanilla: Gradually add the all-purpose flour, vanilla extract, and salt to the butter mixture. Mix gently until a cohesive dough forms, being careful not to overwork it.
- Incorporate Pistachios: Fold the chopped pistachios evenly into the dough, ensuring they are well distributed throughout.
- Shape the Dough: Shape the dough into a log approximately 1-1/2 inches in diameter. Alternatively, roll the dough out on a floured surface to use cookie cutters for shaped cookies.
- Slice and Arrange: Slice the log into 1/4-inch thick rounds or cut out shapes if rolled. Arrange the cookies on the prepared baking sheet, leaving enough space between each. Garnish with extra chopped pistachios if desired.
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden but the centers remain pale.
- Cool: 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
- Make sure the butter is properly softened to ensure even mixing and a tender texture.
- If you prefer a stronger pistachio flavor, consider lightly toasting the pistachios before chopping and mixing them in.
- Store the cookies in an airtight container at room temperature for up to one week.
- You can freeze the dough log for up to one month; slice and bake directly from frozen with a few added minutes to baking time.
- For a decorative touch, sprinkle some coarse sugar on top before baking for extra sparkle and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
