Pistachio Shortbread Cookies
Delight your senses with these vibrant, nutty pistachio shortbread cookies that are easy to make, perfect for any occasion, and offer a satisfying crunch with a buttery texture.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Sifted in gradually
- 1 cup shelled pistachios, finely chopped Use a food processor for finer consistency
- 1/4 teaspoon salt Use sea salt for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until well incorporated.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until just combined.
- Gently fold in the chopped pistachios with a spatula, being careful not to overmix.
- Scoop portions of dough and roll them into balls, approximately 1 inch in diameter. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Flatten each cookie ball gently using the bottom of a glass or your fingers to create a disk shape.
Baking
- Bake in preheated oven for about 12 to 15 minutes or until edges turn golden brown.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Serve these cookies on their own, with tea or coffee, or as part of a dessert platter. They can also be drizzled with chocolate for a richer treat.