Description
These buttery pistachio shortbread cookies are a simple yet elegant treat, perfect for tea time or holiday gifting. They’re quick to make, melt in your mouth, and packed with nutty flavor.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped pistachios
Instructions
1. Cream together the softened butter and powdered sugar until light and fluffy.
2. Add vanilla extract and mix to combine.
3. Gradually mix in flour and salt until just combined.
4. Fold in chopped pistachios evenly into the dough.
5. Divide dough in half, roll each into a 2-inch diameter log, and wrap in plastic wrap.
6. Refrigerate for at least 2 hours to firm up the dough.
7. Preheat oven to 350°F (175°C).
8. Slice chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
9. Bake for 10–12 minutes, or until edges are lightly golden.
10. Cool on a wire rack before serving.
Notes
Store in an airtight container at room temperature for up to one week.
Dough can be frozen before baking for up to 3 months.
To enhance flavor, lightly toast pistachios before mixing into dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 170
- Sugar: 6g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg