Description
Indulge in these buttery Pistachio Shortbread Cookies, perfectly crumbly and nutty, ideal for cozy moments or festive gatherings.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour (sifted)
- 1 cup pistachios (roughly chopped)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy, about 2 minutes with an electric mixer.
- Add Vanilla and Flour: Mix in the vanilla extract. Gradually add the sifted flour and salt, mixing on low speed until just combined to avoid overmixing.
- Stir in Pistachios: Gently fold in the chopped pistachios with a spatula, ensuring they are evenly distributed.
- Shape the Dough: Form the dough into small balls (about one inch in diameter), spacing them two inches apart on the prepared baking sheet. Flatten each ball slightly with your palm.
- Bake: Bake for 12-15 minutes until edges are golden brown but centers remain soft. Allow cookies to cool on the baking sheet for five minutes before transferring them to wire racks.
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 100
- Sugar: 3g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: - For added flavor, consider incorporating a pinch of orange zest or a sprinkle of sea salt on top before baking. - These cookies can be stored in an airtight container at room temperature for up to one week or frozen for up to three months.