Description
Indulge in these delightful Pistachio Shortbread Cookies, featuring a buttery texture and a perfect blend of rich flavors. Ideal for any occasion, they offer a tender, crumbly bite that can be enhanced with a touch of almond extract. Enjoy them fresh or dusted with powdered sugar for an elegant finish!
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) 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 fully incorporated.
- Fold in the finely chopped pistachios using a spatula until evenly distributed.
- Gather the dough into a ball, wrap it in plastic wrap, and flatten it into a disc shape. Refrigerate for at least 1 hour (or 30 minutes if short on time).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Let the chilled dough sit at room temperature for 5-10 minutes. Sprinkle a clean surface with flour and roll out the dough to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie. Gather and re-roll any leftover dough.
- Bake the cookies in the preheated oven for 12-15 minutes, checking at the 10-minute mark. They should be lightly golden around the edges but pale on top.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with extra powdered sugar if desired.
Notes
- These pistachio shortbread cookies are perfect for any occasion, whether it’s a holiday gathering or a simple afternoon treat.
- The almond extract is optional but highly recommended for an extra layer of flavor.
- Store the cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes