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Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

These Pistachio Shortbread Cookies combine buttery sweetness with crunchy pistachios for a delightful treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: SWEET TREATS
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract pure
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt pinch
  • 0.75 cup chopped pistachios coarsely chopped
For the Chocolate Dip
  • 1 cup dark or semi-sweet chocolate melted

Equipment

  • Mixer
  • Baking Sheet
  • Parchment Paper
  • wire rack

Method
 

How to Make Pistachio Shortbread Cookies
  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Cream the unsalted butter and powdered sugar together in a bowl using a mixer until smooth and fluffy.
  3. Mix in 1 teaspoon of vanilla extract until well-combined.
  4. Add 2 cups of all-purpose flour and 0.25 teaspoon of salt, mixing just until combined.
  5. Fold in 0.75 cup of chopped pistachios until evenly distributed.
  6. Shape the dough into a log, approximately 1.5 inches in diameter, and slice cookies about ¼ inch thick.
  7. Bake for 18-22 minutes or until lightly golden around the edges.
  8. Cool the cookies completely on a wire rack, then dip each one in melted chocolate.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

For an elegant touch, drizzle extra melted chocolate on top.

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