Description
These Buttery Pistachio Shortbread Cookies are a delightful slice-and-bake treat featuring a rich, buttery base with the subtle crunch and nutty flavor of finely chopped pistachios. Perfectly crisp yet tender, they’re easy to prepare and ideal for sharing during holidays or as a sweet everyday indulgence.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
Main Ingredients
- 1/3 cup shelled pistachios, chopped small
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
Instructions
- Cream Butter and Sugar: In a medium bowl or the bowl of a mixer fitted with a paddle attachment, cream together the softened butter and confectioners sugar on low to medium speed. Continue mixing for 30 seconds to 1 minute until the mixture is light and airy.
- Add Vanilla: Pour in the vanilla extract and mix briefly to combine evenly into the butter-sugar mixture.
- Mix in Dry Ingredients: Add the chopped pistachios, all-purpose flour, and kosher salt to the bowl. Mix on low speed for about 2 minutes until the dough comes together evenly and no flour pockets remain.
- Shape Dough Log and Chill: Transfer the dough onto a large piece of plastic wrap. Using the wrap to assist, shape the dough into a uniform log shape. Wrap tightly and chill in the refrigerator for 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice Dough into Cookies: Remove the dough log from the fridge. Using a long, sharp knife, slice the dough into ½-inch thick slices by sawing gently back and forth. Aim to keep cookie thickness consistent for even baking.
- Arrange and Bake: Place the sliced cookies onto the prepared baking sheets, spacing them approximately 1½ inches apart to allow for slight spreading. Bake in the preheated oven for 10 to 12 minutes until the cookies are firm to the touch and edges are lightly golden.
- Cool Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened but not melted to allow proper creaming with sugar.
- Chilling the dough log is key to holding the shape while slicing and baking.
- Use parchment paper for easy removal and cleanup.
- Store baked cookies in an airtight container at room temperature for up to one week.
- For extra flavor, lightly toast the pistachios before chopping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack, Cookie
- Method: Baking, Slice and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 110
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: shortbread cookies, pistachio cookies, buttery cookies, slice and bake, homemade cookies, easy dessert
