Description
Buttery, crisp, and slightly nutty, these pistachio shortbread cookies are a delightful treat that melt in your mouth. The perfect balance of sweet and savory, with the rich flavor of pistachios in every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup pistachios, finely chopped (plus extra for topping)
- 1–2 tbsp heavy cream (optional, if dough is too dry)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract and salt.
- Gradually add the flour, mixing until the dough begins to come together. If the dough is too dry, add 1-2 tablespoons of heavy cream to bring it together.
- Fold in the chopped pistachios.
- Roll the dough into a log shape and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Sprinkle the tops with extra chopped pistachios.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute some of the all-purpose flour with almond flour for a more nutty flavor.
- For a fun twist, add a pinch of cinnamon or cardamom to the dough for extra warmth.
- Store these cookies in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes