Pistachio Shortbread Cookies
Indulge in the buttery bliss of Pistachio Shortbread Cookies, a sophisticated treat that marries the rich, nutty flavor of finely chopped pistachios with a melt-in-your-mouth shortbread base. This easy-to-make recipe features a simple yet exquisite dough crafted from unsalted butter, powdered sugar, and a touch of vanilla, enhanced by the delicate crunch of pistachios. With just 20 minutes of prep time and a quick chill in the fridge, these slice-and-bake cookies are perfect for holiday gatherings, afternoon tea, or anytime you crave an elegant dessert. For an extra touch of sweetness and sparkle, roll the edges in granulated sugar before baking. These golden-edged delights are as beautiful as they are delicious, making them a must-try for pistachio lovers and cookie enthusiasts alike!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoons Salt
- 100 grams Shelled pistachios (unsalted)
- 50 grams Granulated sugar (optional, for rolling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter (softened) and powdered sugar. Use a hand or stand mixer to cream them together until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until a dough forms.
Chop the shelled pistachios finely or pulse them briefly in a food processor. Fold the chopped pistachios into the dough until evenly distributed.
Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, slice the dough into 1/4-inch thick rounds using a sharp knife and place them on the prepared baking sheets, spacing them about 1 inch apart.
If desired, roll the edges of the cookie rounds in granulated sugar for extra sparkle and crunch before placing them on the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake as shortbread should remain pale.
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.
Serve and enjoy your delicate, nutty pistachio shortbread cookies!
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 156.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
