Pistachio Shortbread Cookies
Pistachio Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
For Dusting
- 2 tablespoons powdered sugar, for dusting, as needed
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes. Use an electric mixer on medium speed.
⏱️ 3 min
- 2
Beat in the vanilla extract until well combined.
⏱️ 1 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 4 min
- 4
Gently fold in the roughly chopped shelled pistachios until evenly distributed throughout the dough.
⏱️ 2 min
- 5
Transfer the dough to a clean surface and form it into a log, about 1 1/2 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to firm up.
⏱️ 5 min
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookie rounds about 1 inch apart on the prepared baking sheet.
⏱️ 3 min
- 8
Bake for 15 to 18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown much.
⏱️ 18 min•🌡️ 350
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 10
Once completely cooled, lightly dust the pistachio shortbread cookies with additional powdered sugar, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
For Dusting
- 2 tablespoons powdered sugar, for dusting, as needed
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes. Use an electric mixer on medium speed.
⏱️ 3 min - 2
Beat in the vanilla extract until well combined.
⏱️ 1 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 4 min - 4
Gently fold in the roughly chopped shelled pistachios until evenly distributed throughout the dough.
⏱️ 2 min - 5
Transfer the dough to a clean surface and form it into a log, about 1 1/2 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to firm up.
⏱️ 5 min - 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookie rounds about 1 inch apart on the prepared baking sheet.
⏱️ 3 min - 8
Bake for 15 to 18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown much.
⏱️ 18 min•🌡️ 350 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 10
Once completely cooled, lightly dust the pistachio shortbread cookies with additional powdered sugar, if desired, before serving.
⏱️ 2 min