Description
These pistachio shortbread cookies are buttery and tender, featuring the rich flavor of finely chopped pistachios. Easy to make and perfect for any occasion, they can be elegantly dusted with powdered sugar for a delightful finish. Enjoy them with tea or coffee!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios, finely chopped
- 1/4 teaspoon almond extract (optional)
- Extra powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and almond extract (if using) to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the finely chopped pistachios using a spatula until evenly distributed.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheet, leaving space between each cookie.
- Gather any leftover dough, roll it out again, and cut out more cookies until all the dough is used.
- Bake the cookies in the preheated oven for about 12-15 minutes, until lightly golden around the edges but still pale in the center.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar if desired, and serve or store in an airtight container.
Notes
- For a more intense flavor, consider toasting the pistachios before chopping them.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to experiment with different extracts or add-ins, such as lemon zest or chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 15 minutes