Description
These Pistachio Shortbread Cookies are buttery, crumbly, and studded with finely chopped pistachios for a delightful crunch. Perfectly baked to a light golden edge, they make an elegant treat for any occasion or a comforting snack to enjoy with tea or coffee.
Ingredients
Scale
Cookie Dough
- 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 sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter with powdered sugar until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Flavor: Stir in the vanilla extract thoroughly to infuse the dough with its aromatic flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour, salt, and finely chopped pistachios into the butter mixture. Mix gently but thoroughly until a cohesive dough forms without overmixing to avoid tough cookies.
- Chill Dough: Shape the dough into a compact log shape, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. This step firms up the dough, making it easier to slice and helps the cookies hold their shape during baking.
- Slice and Arrange: After chilling, slice the dough log into 1/4-inch thick rounds. Place these slices on the prepared baking sheet, spacing them slightly apart to allow for gentle spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn lightly golden, indicating they are crisp and cooked through but still tender inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring proper texture and preventing moisture buildup.
Notes
- For best results, soften the butter at room temperature but avoid melting it.
- Chilling the dough is essential to prevent spreading and ensure uniform cookies.
- You can substitute pistachios with other nuts like almonds or pecans if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, consider dusting with extra powdered sugar before serving.
