Description
These Buttery Pistachio Shortbread Cookies are a delightful treat featuring a rich, crumbly texture and nutty flavor from finely chopped pistachios. Perfectly sweetened with powdered sugar and enhanced by vanilla extract, these cookies bake to a delicate golden color, making them an irresistible snack or dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pistachios, finely chopped
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy, ensuring a well-blended base.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with its signature flavor.
- Mix Dry Ingredients: Gradually incorporate the all-purpose flour and salt, mixing gently until just combined to avoid overworking the dough.
- Fold in Pistachios: Carefully fold the finely chopped pistachios into the dough to evenly distribute the nuts throughout.
- Shape Cookies: Form the dough into small balls and place them spaced evenly on a baking sheet lined with parchment paper.
- Flatten and Bake: Slightly flatten each dough ball with your palm or the bottom of a glass and bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack for complete cooling. Serve once cooled.
Notes
- For best results, use unsalted butter softened to room temperature to ensure smooth creaming with sugar.
- Chop pistachios finely but not to a powder for texture contrast inside the cookies.
- Do not overmix the dough after adding flour to keep the cookies tender and crumbly.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies can be made a day ahead and stored before baking to deepen flavor.
