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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract until well combined.

In a separate medium 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. Do not overmix.

Fold in the finely chopped pistachios until evenly distributed throughout the dough.

Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for shortbread texture.

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or any desired shape) to cut out cookies. Gather and re-roll scraps as needed.

Place the cut cookies about 1 inch apart on the prepared baking sheets.

Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown significantly.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract until well combined.

In a separate medium 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. Do not overmix.

Fold in the finely chopped pistachios until evenly distributed throughout the dough.

Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for shortbread texture.

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or any desired shape) to cut out cookies. Gather and re-roll scraps as needed.

Place the cut cookies about 1 inch apart on the prepared baking sheets.

Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown significantly.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
