Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup granulated sugar
- 1 cup shelled, unsalted pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5-7 minutes, or until fragrant. Let them cool completely.
- Roughly chop the cooled pistachios. A mix of finely ground and coarsely chopped pistachios adds texture and visual appeal.
- In a large bowl, cream together the cold, cubed butter and granulated sugar until light and fluffy.
- Add the vanilla extract to the butter and sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios until they are evenly distributed throughout the dough.
- Shape the dough into a log, press into a pan, or roll out and cut into shapes. Chill the dough for at least 2 hours.
- Preheat oven to 325°F (165°C). Slice the chilled dough into ¼-inch thick rounds or score the dough. Place the cookies on a baking sheet lined with parchment paper.
- Bake for 18-22 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired. Enjoy!
Notes
Learn how to make perfectly crumbly and flavorful pistachio shortbread. This guide covers ingredient selection, mixing techniques, baking tips, and answers common questions to ensure your success.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 calories
- Sugar: 8 grams
- Fat: 10 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 2 grams