Description
These Pistachio Shortbread Cookies are buttery, crumbly, and packed with the rich flavor of finely chopped pistachios. Perfectly sweetened with powdered sugar and infused with vanilla, these delightful treats are ideal for tea time or as a festive holiday snack. The simple preparation and classic baking method make them a crowd-pleaser for all occasions.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter together with the powdered sugar until the mixture becomes light and fluffy, which helps create the cookie’s tender texture.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a warm, aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, salt, and finely chopped pistachios to the butter mixture, stirring until you form a uniform dough.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, which makes slicing easier and helps maintain shape during baking.
- Slice Cookies: After chilling, remove the dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Bake: Place the sliced rounds onto the prepared baking sheet with some space between each. Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn a light golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for the best creaming results.
- Chilling the dough is critical to achieve clean, even cookie slices and to prevent excessive spreading during baking.
- For extra flavor, you can toast the pistachios lightly before chopping.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze slices before baking and bake directly from frozen with a couple extra minutes of baking time.
