Pistachio Shortbread Cookies
Delicately sweet and buttery pistachio shortbread cookies with a satisfying crunch. Perfect for pairing with coffee or turning into sandwich cookies with your favorite fillings.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup powdered sugar
- ½ teaspoon salt
- 2 ⅓ cups all-purpose flour
- 1 cup chopped pistachios roasted and lightly salted
- optional toppings lemon curd, fruit jam, or Nutella
Instructions
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and powdered sugar together until light and fluffy.
- Mix in the salt and gradually blend in the flour until the dough comes together.
- Gently fold in chopped pistachios until evenly distributed.
- Divide dough into two logs about 1.5 inches thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice logs into ¼-inch rounds and place an inch apart on lined baking sheets.
- Bake for 18-22 minutes until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Optional: Once cooled, spread lemon curd, jam, or Nutella on a cookie and sandwich with another.
Notes
Store cookies in an airtight container for up to one week. For best shape, chill dough well before slicing.