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
- 3/4 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Dusting
- 1/4 cup confectioners' sugar
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
⏱️ 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. Be careful not to overmix.
⏱️ 2 min
- 4
Fold in the chopped pistachios until evenly distributed throughout the dough.
⏱️ 1 min
- 5
Divide the dough in half. On a lightly floured surface, shape each half into a log, approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min
- 6
Refrigerate the dough logs for at least 30 minutes, or up to 2 days, until firm. This is crucial for easy slicing and to prevent the cookies from spreading too much.
⏱️ 30 min
- 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
⏱️ 5 min
- 9
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are pale. Do not overbake.
⏱️ 15 min•🌡️ 350
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
- 11
Once completely cooled, dust the cookies generously with confectioners' sugar 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 granulated sugar
- 2 cups all-purpose flour
- 3/4 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Dusting
- 1/4 cup confectioners' sugar
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
⏱️ 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. Be careful not to overmix.
⏱️ 2 min - 4
Fold in the chopped pistachios until evenly distributed throughout the dough.
⏱️ 1 min - 5
Divide the dough in half. On a lightly floured surface, shape each half into a log, approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min - 6
Refrigerate the dough logs for at least 30 minutes, or up to 2 days, until firm. This is crucial for easy slicing and to prevent the cookies from spreading too much.
⏱️ 30 min - 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
⏱️ 5 min - 9
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are pale. Do not overbake.
⏱️ 15 min•🌡️ 350 - 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min - 11
Once completely cooled, dust the cookies generously with confectioners' sugar before serving.
⏱️ 2 min