Description
Delicious and buttery pistachio shortbread cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until just incorporated.
- Fold in the chopped pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to one week.
- For a twist, try adding a teaspoon of almond extract for a different flavor profile.
- You can also substitute the pistachios with chopped walnuts or almonds for a variation in texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg