Description
Enjoy these buttery Pistachio Shortbread Cookies, featuring a delightful crunch from finely chopped pistachios and a hint of vanilla. Perfectly crisp and melt-in-your-mouth, they make a wonderful treat 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
- In a large mixing bowl, add 1 cup of softened unsalted butter. Ensure the butter is at room temperature for easy mixing.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter on medium speed until light and fluffy (about 2-3 minutes).
- Add 1/2 cup of powdered sugar to the creamed butter. Mix on low speed until combined, then increase to medium speed and beat until smooth and creamy.
- Pour in 1 teaspoon of vanilla extract and, if desired, 1/4 teaspoon of almond extract. Mix until well incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in 1 cup of finely chopped shelled pistachios using a spatula.
- Divide the dough into two equal portions and shape each into a log, about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour (or 30 minutes in the freezer if short on time).
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and slice each log into 1/4-inch thick rounds (yielding about 24-30 cookies).
- Place the sliced cookies on the prepared baking sheets, leaving about 1 inch of space between each.
- Optionally, sprinkle extra chopped pistachios on top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with extra powdered sugar for added sweetness and a beautiful presentation.
- Store the cookies in an airtight container at room temperature.
Notes
- For a more intense flavor, consider toasting the pistachios before chopping them.
- These cookies can be stored for up to a week in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes