Description
Indulge in these delightful pistachio shortbread cookies, featuring a buttery texture and a nutty crunch. Perfect for any occasion, they are easy to make and even easier to enjoy with a cup of 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 the softened butter until light and fluffy (2-3 minutes).
- Add powdered sugar and mix until smooth.
- Stir in vanilla extract and almond extract (if using).
- In a separate bowl, whisk together 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.
- If the dough is sticky, chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized portions of dough into balls and place them on the baking sheet, spacing them 2 inches apart.
- Flatten each ball slightly and optionally press extra pistachios on top.
- Bake for 12-15 minutes until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with melted chocolate if desired.
Notes
- For a nut-free version, you can substitute the pistachios with finely chopped dried fruits or chocolate chips.
- Store the cookies in an airtight container at room temperature for up to a week.
- These cookies can also be frozen. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag.
- Prep Time: 20 minutes
- Cook Time: 15 minutes