Description
Indulge in these delightful Pistachio Shortbread Cookies, featuring a buttery texture and a nutty crunch. Perfect for any occasion, these easy-to-make cookies are sure to impress and pair wonderfully with a cup of tea or coffee!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios, finely chopped
- 1/4 teaspoon almond extract (optional)
- Extra powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, add softened unsalted butter. Beat with powdered sugar until light and fluffy (2-3 minutes).
- Mix in vanilla extract and optional almond extract until just combined.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing on low speed until just combined.
- Fold in finely chopped pistachios until evenly distributed.
- Divide the dough in half and shape into logs (2 inches in diameter). Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice chilled dough into 1/4-inch thick rounds and place on the baking sheet, leaving space between cookies.
- Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Dust with extra powdered sugar if desired and serve.
Notes
- For a nut-free version, you can substitute the pistachios with chocolate chips or dried fruit.
- Store the cookies in an airtight container at room temperature for up to a week.
- These cookies can also be frozen. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes