Pistachio Shortbread Cookies
Pistachio Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup pistachios, shelled, finely chopped
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 3 min
- 2
Beat in the vanilla extract until well combined.
⏱️ 1 min
- 3
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min
- 5
Fold in the finely chopped pistachios until evenly distributed throughout the dough.
⏱️ 2 min
- 6
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.
⏱️ 30 min
- 7
Preheat your oven to 325°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 325
- 8
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.
⏱️ 8 min
- 9
Place the cut cookies about 1 inch apart on the prepared baking sheets.
⏱️ 2 min
- 10
Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown significantly.
⏱️ 18 min•🌡️ 325
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup pistachios, shelled, finely chopped
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 3 min - 2
Beat in the vanilla extract until well combined.
⏱️ 1 min - 3
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min - 5
Fold in the finely chopped pistachios until evenly distributed throughout the dough.
⏱️ 2 min - 6
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.
⏱️ 30 min - 7
Preheat your oven to 325°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 325 - 8
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.
⏱️ 8 min - 9
Place the cut cookies about 1 inch apart on the prepared baking sheets.
⏱️ 2 min - 10
Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown significantly.
⏱️ 18 min•🌡️ 325 - 11
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.
⏱️ 5 min