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Pistachio Shortbread Cookies

Pistachio Shortbread Cookies: Buttery Bliss You’ll Love

These Pistachio Shortbread Cookies feature a delightful combination of buttery richness 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: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Adds richness and a tender texture.
  • 3/4 cup Powdered Sugar Ensures a melt-in-your-mouth quality.
  • 2 cups All-Purpose Flour Sift before measuring for a lighter texture.
  • 1 cup Pistachios Chop finely; use salted options if desired.
Optional Dips and Flavors
  • 1/2 cup Dark or Milk Chocolate Perfect for dipping edges.
  • 1 tablespoon Lemon or Orange Zest Use finely grated zest for flavor infusion.
  • 1/2 teaspoon Cinnamon or Cardamom Adds warmth and aromatic depth.

Equipment

  • Mixing Bowl
  • Hand mixer
  • baking sheet
  • Parchment Paper
  • plastic wrap
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Cream together butter and powdered sugar until light and fluffy.
  2. Sift in the flour and gently fold with pistachios until combined.
  3. Divide dough into logs, wrap in plastic wrap, and chill for at least 2 hours.
  4. Preheat oven to 350°F (175°C) 15 minutes before baking.
  5. Slice the chilled dough into ¼-inch thick discs and arrange on a baking sheet.
  6. Bake for 10-12 minutes until edges are lightly golden, then cool.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill the dough for at least 2 hours for best results. Store cookies at room temperature for up to 1 week or freeze for future cravings.

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