Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

Author: Chef Elsa Prep Time: 15 min
Cook Time: 15 min Total Time: 30 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Deliciously nutty pistachio shortbread cookies, perfect for any occasion.

Ingredients

  • 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)
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Instructions

  1. Gather all ingredients.
  2. Cream the butter in a bowl until light and fluffy, then add powdered sugar and mix until smooth.
  3. Incorporate vanilla and almond extracts into the mixture.
  4. Whisk together flour and salt in a separate bowl.
  5. Gradually combine wet and dry ingredients until just mixed.
  6. Fold in chopped pistachios.
  7. Shape the dough into two logs (2 inches in diameter) and wrap in plastic wrap.
  8. Chill the dough for at least 1 hour or freeze for 30 minutes.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Slice the chilled dough into 1/4-inch thick rounds and place on baking sheets.
  11. Optionally sprinkle with chopped pistachios before baking.
  12. Bake for 12-15 minutes until edges are lightly golden.
  13. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

  1. Notes
  2. For best results, use pure vanilla extract and chill the dough longer for enhanced flavor.