Description
These Pistachio Shortbread Cookies are buttery, tender, and delicately flavored with vanilla and crunchy chopped pistachios. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies make a delightful treat for any occasion. They are easy to prepare and bake quickly, making them a great option for a sophisticated homemade snack or gift.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, chopped (plus extra for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Beat Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and creamy. This step is crucial for achieving a tender texture.
- Mix in Dry Ingredients: Gradually add the all-purpose flour, vanilla extract, and salt into the butter-sugar mixture. Stir gently until a cohesive dough forms without overmixing to keep cookies tender.
- Fold in Pistachios: Evenly fold in the chopped pistachios, distributing them well throughout the dough for a delightful nutty crunch in every bite.
- Shape the Dough: Shape the dough into a log approximately 1-1/2 inches in diameter, or roll it out flat if you prefer to use cookie cutters for different shapes.
- Slice and Arrange: Cut the log into 1/4-inch thick rounds or cut shapes from the rolled dough. Arrange the cookies on the prepared baking sheet, leaving some space between each. Garnish with additional pistachios on top if desired.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating they are perfectly baked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and develop their texture before serving.
Notes
- Ensure butter is softened to room temperature to easily cream with sugar.
- You can substitute shelled pistachios with other nuts if preferred, but pistachios provide a unique flavor and color.
- For dairy-free version, substitute butter with a plant-based margarine.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive look, sprinkle extra chopped pistachios on top before baking.
