Description
Pistachio Shortbread Cookies combine buttery richness with a delightful crunch, making them an irresistible treat for any occasion. Perfect for sharing or indulging solo!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup pistachios, chopped (raw or roasted)
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about two minutes.
- Add Flavorings: Mix in the vanilla extract and salt until well combined.
- Incorporate Flour and Nuts: Gradually add the all-purpose flour while mixing on low speed until fully incorporated. Gently fold in the chopped pistachios using a spatula.
- Shape the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart. Shape them into balls or flatten them slightly with your palm.
- Bake Until Golden: Bake in the preheated oven for about 12-15 minutes or until lightly golden around the edges. Let cool on baking sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Enhance flavor by adding a sprinkle of sea salt on top before baking. For variations, substitute pistachios with almonds or walnuts for a different nutty experience. Store cookies in an airtight container for up to one week or freeze for longer storage by layering between parchment paper.