Description
These Pistachio Shortbread Cookies are buttery, tender, and delicately flavored with vanilla and crunchy pistachios. Perfectly baked to a golden edge, these cookies make an elegant and delicious treat ideal for tea time or festive occasions.
Ingredients
Scale
Ingredients
- 7 tbsp salted butter
- 1/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 cup cake flour
- 1/2 cup pistachios
Instructions
- Mix Butter and Sugar: In a medium bowl, combine the salted butter and confectioners’ sugar using a spatula until the mixture is smooth and well blended. Add vanilla extract and stir until fully incorporated.
- Add Flour: Sift in the cake flour to the butter mixture, then mix gently until the dough is well combined but not overworked to keep the cookies tender.
- Incorporate Pistachios: Fold in the pistachios evenly throughout the dough to ensure every bite has a nutty crunch.
- Shape the Dough: Form the dough into a round log approximately 1.5 to 2 inches (4-5 cm) in diameter. For a different shape, you can also mold it into a square log. Wrap it tightly in plastic wrap.
- Chill the Dough: Place the wrapped dough log in the freezer for 30 minutes to firm up, which makes slicing easier and helps maintain the shape during baking.
- Prepare to Bake: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Slice the Cookies: Using a sharp knife, cut the chilled dough log into slices about 1/3 inch (1 cm) thick. Arrange the cookie slices on the lined baking sheet with at least 1 inch (2.5 cm) space between each.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 18 to 20 minutes, or until the bottom edges turn a golden brown, indicating they are perfectly baked.
- Cool and Store: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool completely before storing them in an airtight container to maintain freshness.
Notes
- Use cake flour to achieve a tender, delicate texture in the cookies.
- Chilling the dough log is essential for easy slicing and maintaining shape during baking.
- You can substitute unsalted butter and add a pinch of salt if preferred.
- For extra flavor, consider lightly toasting the pistachios before mixing them in.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio shortbread, shortbread cookies, pistachio cookies, buttery cookies, vanilla cookies, holiday cookies
