Description
Delicate and buttery, these Pistachio Shortbread Cookies are a delightful treat with a nutty crunch. Perfect for holiday gifting or a sweet indulgence any time of year.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped shelled pistachios (unsalted preferred)
- Optional: extra chopped pistachios or coarse sugar for topping
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Mix in Vanilla: Add the vanilla extract to the mixture.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until combined.
- Fold in Pistachios: Gently fold in the chopped pistachios.
- Shape and Chill: Divide the dough, shape into logs, wrap, and refrigerate for at least 1 hour.
- Preheat and Slice: Preheat oven, slice chilled dough, and place on a baking sheet.
- Bake: Sprinkle with extras if desired and bake until lightly golden.
- Cool and Enjoy: Let cool briefly before transferring to a wire rack to cool completely.
Notes
Notes:
- These cookies freeze well and are great for gifting.
- For a citrus twist, add 1/2 tsp lemon or orange zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 4g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
