Pistachio Shortbread Cookies are a deliciously buttery and nutty treat. These cookies are perfect for tea time, holiday gift-giving, or as a quick dessert. With their tender crumb and vibrant pistachio flavor, they’re as beautiful as they are tasty. The recipe is simple, and the cookies store well, making them a great make-ahead option.
Servings: 20-24 cookies
Prep Time: 15 minutes (plus chilling time)
Cook Time: 12-15 minutes
Total Time: 1 hour 30 minutes (including chilling)
Ingredients
- 1 cup (150g) shelled unsalted pistachios
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- Optional: Additional chopped pistachios or granulated sugar for topping
Instructions
- Prepare the Pistachios: Place the pistachios in a food processor and pulse until finely chopped. Be careful not to over-process them into a paste. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
- Add Dry Ingredients: Gradually mix in the flour, salt, and chopped pistachios. Stir until the dough comes together. It should be slightly crumbly but hold its shape when pressed.
- Shape the Dough: Divide the dough into two portions. Roll each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Slice and Bake: Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. If desired, press additional chopped pistachios or sprinkle sugar on top of each cookie.
- Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake, as shortbread should remain tender.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Things to Consider
- Pistachio Quality: Use fresh, unsalted pistachios for the best flavor. Lightly toasting them before chopping enhances their nutty aroma.
- Dough Consistency: If the dough feels too crumbly, add a tablespoon of milk or cream to help it come together.
Tips
- Make Ahead: The dough logs can be prepared and refrigerated for up to 3 days or frozen for up to a month. Slice and bake as needed.
- Storing: Store the baked cookies in an airtight container at room temperature for up to a week or in the freezer for longer storage.
- Decorating: For a festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with crushed pistachios.
These Pistachio Shortbread Cookies are a delightful combination of buttery richness and nutty goodness. They’re easy to make, beautifully textured, and perfect for any occasion. Enjoy!