Delicious Pistachio Shortbread Cookies

Delicious Pistachio Shortbread Cookies

from easyforked.com

There’s something so timeless and comforting about shortbread. Just the scent of buttery dough crisping in the oven is enough to take me back to my grandmother’s kitchen, where she’d keep a tin of shortbread on the counter during the winter holidays. But this version—Delicious Pistachio Shortbread Cookies—adds a nutty, elegant twist to that beloved classic. I discovered the magic of pistachios in shortbread one chilly afternoon, craving something warm and simple to go with my tea. The idea was inspired by Mediterranean sweets, where pistachios are often paired with rosewater or honey. But instead of syrupy richness, I wanted that classic crumbly texture and buttery melt-in-your-mouth bite, with the beautiful green specks of pistachio peeking through.   These cookies are everything shortbread should be—delicate, rich, and satisfyingly crisp, with a light crunch from the finely chopped pistachios. They're perfect for gifting during the holidays, serving at tea time, or enjoying in peaceful solitude with a warm drink. Simple in technique, yet full of flavor and charm.

Ingredients

  • 1 cupunsalted butter, softened
  • ½ cuppowdered sugar
  • 1 teaspoonvanilla extract
  • 2 cupsall-purpose flour
  • ½ teaspoonsalt
  • ¾ cupshelled pistachios, finely chopped

Directions

  1. 1

    Step 1: Cream the Butter and SugarIn a large bowl, use a hand mixer or stand mixer to beat the softened butter with powdered sugar until smooth and creamy—about 2–3 minutes. Add the vanilla extract and mix to combine.

  2. 2

    Step 2: Add Dry IngredientsGradually mix in the flour and salt, beating on low speed until just incorporated. The dough will look crumbly at first, but will come together as you continue.

  3. 3

    Step 3: Fold in the PistachiosGently fold the chopped pistachios into the dough. Their vibrant green color adds a beautiful contrast to the pale cookie base.

  4. 4

    Step 4: Shape and ChillTurn the dough onto a sheet of parchment paper and form it into a log (about 2 inches in diameter). Wrap tightly and refrigerate for at least 1 hour, or until firm.

  5. 5

    Step 5: Slice and BakePreheat your oven to 325°F (165°C). Slice the chilled dough into ¼-inch rounds and place them on a parchment-lined baking sheet, about an inch apart.

  6. 6

    Step 6: Bake to PerfectionBake for 14–16 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.