Delicious Pistachio Shortbread Cookies: A Nutty, Buttery Treat Recipe

Introduction

Enjoy the rich, buttery flavor of these delicious pistachio shortbread cookies. With a perfect balance of nutty crunch and tender crumb, they make a delightful treat for any occasion. Plus, they’re simple to make and can be prepared ahead for convenience.

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 3/4 cup finely chopped roasted unsalted pistachios
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. This creates the tender base for your shortbread cookies.
2. Step 2: Sift the all-purpose flour and add it to the butter mixture. Mix until just combined, then fold in the finely chopped pistachios to distribute them evenly throughout the dough.
3. Step 3: Divide the dough into two equal portions and roll each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to help the cookies hold their shape while baking.
4. Step 4: Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet.
5. Step 5: Bake for 10-12 minutes or until the edges turn lightly golden. Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra indulgence, dip the cooled cookie edges in melted dark or milk chocolate and sprinkle with chopped pistachios or sea salt before the chocolate sets.
• Add 1 teaspoon of finely grated lemon zest to the dough for a bright, citrusy twist that complements the pistachios.
• To make this recipe vegan, substitute the butter with a high-quality vegan butter and follow the rest of the instructions as usual.
• Make sure your butter is at room temperature for easier mixing and a smoother dough.

Storage

Store these pistachio shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cooled cookies in a sealed container for up to three months. To reheat, bring them to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the salt level in the cookies. If you use salted butter, reduce or omit the added pinch of salt in the recipe.

How do I prevent my shortbread cookies from spreading too much when baking?

Chilling the dough for at least 2 hours before baking helps the cookies maintain their shape and prevents excessive spreading. Also, avoid adding too much butter or over-mixing the dough.

Delicious Pistachio Shortbread Cookies: A Nutty, Buttery Treat Recipe

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★★★★★

4.5 from 82 reviews

These Delicious Pistachio Shortbread Cookies are a nutty, buttery treat featuring finely chopped roasted pistachios baked into a tender, crumbly shortbread dough. Perfect for holidays, these easy-to-make cookies combine the richness of butter and the delicate crunch of pistachios, with optional chocolate-dipped or citrus variations to suit any palate.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1 cup finely chopped roasted unsalted pistachios
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Optional for Serving

• Melted dark or milk chocolate for dipping
• Additional chopped pistachios or sea salt for garnish

Instructions

1. Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth and tender cookie texture.
2. Add the Flour and Pistachios: Sift the all-purpose flour into the butter mixture and blend until just combined. Then gently fold in the finely chopped roasted pistachios, distributing them evenly throughout the dough.
3. Shape the Dough: Divide the dough into two equal portions and shape each into a 2-inch diameter log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up the dough for slicing.
4. Slice and Bake: Preheat your oven to 350°F (175°C). Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet before transferring to a wire rack.
5. Optional Chocolate-Dipping: Once cooled, dip the edges of the cookies into melted dark or milk chocolate, then sprinkle with extra chopped pistachios or sea salt if desired. Allow the chocolate to set before serving.

Notes

• Use room temperature butter to ensure easy creaming and a smooth dough.
• Chilling the dough logs is essential for maintaining cookie shape during baking.
• For a citrus twist, add 1 teaspoon of finely grated lemon zest to the dough.
• To make vegan cookies, substitute the unsalted butter with an equal amount of quality vegan butter.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: pistachio shortbread cookies, nutty cookies, buttery cookies, holiday cookies, shortbread recipe