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Pistachio Shortbread Cookies

Pistachio Shortbread Cookies: Buttery Bliss in Every Bite

Indulge in Pistachio Shortbread Cookies, a delightful blend of buttery goodness and nutty crunch, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Substitute with high-quality vegan butter for a dairy-free option.
  • ½ cup Powdered Sugar Adds sweetness and contributes to the tender texture.
  • 2 cups All-Purpose Flour Sift to avoid lumps.
  • 1 cup Chopped Pistachios Finely chop for even distribution or substitute with other nuts.
For Optional Dipping & Topping
  • 1 cup Chocolate Dark or milk chocolate for dipping.
  • Sea Salt Optional, enhances flavors.
  • 1 tsp Lemon Zest Adds a fresh citrus note.

Equipment

  • Electric mixer
  • mixing bowl
  • Sharp Knife
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream together 1 cup of unsalted butter and ½ cup of powdered sugar for about 2-3 minutes until light and fluffy.
  2. Sift in 2 cups of all-purpose flour and mix until just combined.
  3. Gently fold in 1 cup of finely chopped pistachios until evenly distributed.
  4. Divide the dough into two logs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F (175°C) and slice chilled logs into ¼-inch rounds.
  6. Bake for 10-12 minutes until edges are lightly golden.
  7. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

Chilling the dough is essential to prevent spreading. Experiment with add-ins like lemon zest and sea salt for added flavor.

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