Pistachio Shortbread Cookies
Pistachio Shortbread Cookies are a delightful treat featuring a tender texture and nutty flavor, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter (at room temperature) Rich and creamy providing melt-in-your-mouth texture.
- 1 cup powdered sugar Gives the cookies a tender crumb and sweetness.
- 1.5 tsp kosher salt Elevates the flavors of the cookies.
- 2 tsp pure vanilla extract Adds warmth and depth.
- 2.33 cups all-purpose flour (sifted) Creates the perfect crumbly shortbread consistency.
- 0.75 cup roasted, unsalted pistachios (chopped) Adds unique flavor and a satisfying crunch.
- 0.5 cup coarse or sanding sugar (optional) Adds visual appeal and crunch.
- 1 large egg (beaten, for egg wash) Helps the sugar adhere if rolling in sugar.
Instructions
Preparation
- In a stand mixer fitted with the paddle attachment, beat the unsalted butter, powdered sugar, kosher salt, and vanilla extract on medium-low speed until smooth and creamy.
- Gently mix in the sifted flour and chopped pistachios until just combined.
- Form the dough into a flat disc, cut it in half, and roll each half into a 9-inch log. Wrap in plastic wrap and freeze for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Brush the tops of the dough logs with beaten egg and roll in coarse sugar if desired.
- Slice the logs into ⅓-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 18–20 minutes or until the edges are lightly golden, rotating the baking sheet halfway through.
- Allow cookies to cool completely on the baking sheet before transferring to an airtight container.
Notes
Serve alongside tea or coffee. These cookies are great for gifting or festive occasions. Ensure to use room temperature butter and avoid overmixing.