Description
Deliciously nutty pistachio shortbread cookies, perfect for any occasion.
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
- Gather all ingredients.
- Cream the butter in a bowl until light and fluffy, then add powdered sugar and mix until smooth.
- Incorporate vanilla and almond extracts into the mixture.
- Whisk together flour and salt in a separate bowl.
- Gradually combine wet and dry ingredients until just mixed.
- Fold in chopped pistachios.
- Shape the dough into two logs (2 inches in diameter) and wrap in plastic wrap.
- Chill the dough for at least 1 hour or freeze for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place on baking sheets.
- Optionally sprinkle with chopped pistachios before baking.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For best results, use pure vanilla extract and chill the dough longer for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio, shortbread, cookies, dessert, baking