Pistachio Shortbread Cookies
Rich and buttery with a classically sweet shortbread flavor, these pistachio cookies are the perfect way to celebrate.
Ingredients
- 1 cup pistachios roughly chopped
- 2 cups all-purpose flour
- 1 cup powdered sugar (confectioners’ sugar)
- 1/4 tsp salt
- 2 tbsp pistachio butter
- 1 tsp vanilla extract
- 1/2 cup butter softened at room temperature.
- 2 tbsp water (add only if needed to bring the dough together)
Instructions
- In a bowl, mix the softened butter, pistachio butter, vanilla extract and powdered sugar. Beat until the mixture is creamy and smooth.
- Add the flour, salt and pistachios all at once to the creamed mixture. Mix gently until the dough comes together, being careful not to overwork it. If the dough feels dry and doesn’t come together, add water one tablespoon at a time until the dough holds together.
- Place the dough on plastic wrap and shape it into a uniform cylinder, ensuring it is compact.
- Wrap the cylinder in the plastic wrap and freeze for at least 3 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Remove the dough from the freezer and let it sit for a few minutes to soften slightly for easier slicing.
- Using a sharp knife, cut the dough into slices approximately 1/2 inch (1.25 cm) thick.
- Arrange the slices on a baking sheet lined with parchment paper, leaving space between each one.
- Bake for 14 minutes or until the cookies are lightly golden at the edges. The texture will appear dry.
Notes
- Choosing pistachios: Use unsalted, high-quality pistachios for the best
flavor. If they are whole, finely chop them with a knife or food processor. - Pistachio butter: If you don’t have pistachio butter, you can make it by
blending toasted pistachios in a food processor until smooth. - Room temperature butter: Ensure the butter is properly softened before beating so that it blends well with the dry ingredients.
- Avoid overworking the dough: Mix just until the dough comes together. Overmixing can make the cookies tough instead of having a delicate, crumbly texture.
- Check the texture before adding water: Only add water if the dough doesn’t hold together when pressed with your hands. Add it gradually to avoid making the dough too wet.
- Evenly shaped cylinder: When forming the dough into a log, compact it well and smooth it out to ensure evenly shaped cookies.
- Freezing time: Freezing the dough is essential to help the cookies maintain their shape. Do not skip this step.
- Precise slicing: Use a sharp knife to prevent the cookies from crumbling
while cutting. If the dough is too hard, let it sit for a few minutes before slicing. - Spacing on the baking sheet: Leave enough space between cookies.
Although they don’t spread much, proper air circulation ensures even baking. - Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life.
Nutrition
Calories: 193kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 19mgSodium: 94mgPotassium: 98mgFiber: 1gSugar: 8gVitamin A: 253IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg
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