Description
These Pistachio Shortbread Cookies are buttery, tender, and packed with finely chopped pistachios for a delightful crunch. Perfect for holiday gifting or a sweet treat any time, they feature a delicate vanilla flavor and can be enhanced with an optional chocolate drizzle and extra pistachios for an elegant finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup shelled pistachios (finely chopped)
Topping (Optional)
- Extra chopped pistachios for topping
- Melted white chocolate for drizzling
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until the mixture is smooth and fluffy. This ensures a light texture for the cookies.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt into the bowl and stir the mixture until a soft dough forms, ensuring everything is well combined.
- Fold in Pistachios: Gently fold in the finely chopped shelled pistachios, distributing them evenly without overworking the dough.
- Shape and Chill Dough: Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, allowing the dough to firm up for easier slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the refrigerator and slice into ¼-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets to allow for slight spreading.
- Bake the Cookies: Bake for 12–15 minutes or until the edges of the cookies turn just lightly golden, ensuring they remain tender inside.
- Cool the Cookies: Let the cookies cool on the baking pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Optional Decoration: Once cooled, optionally sprinkle the cookies with extra chopped pistachios or drizzle melted white chocolate over them for a beautiful presentation.
Notes
- For an elegant touch, dip one side of each cookie in melted chocolate and sprinkle with crushed pistachios.
- Store the cookies in an airtight container to keep them fresh for up to one week.
- Be careful not to overbake to maintain the ideal shortbread tenderness.
