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Pistachio Shortbread Cookies Recipe

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★★★★★

4.3 from 80 reviews

These Pistachio Shortbread Cookies are buttery, crumbly, and subtly sweet with a delightful crunch from toasted pistachios. Perfect for gifting or enjoying with a cup of tea, they are decorated with coarse sugar for extra texture and a beautiful finish. Made with simple ingredients and baked to a golden perfection, these cookies offer a classic treat with a nutty twist.

Ingredients

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Main Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 3/4 cup toasted, chopped pistachios

For Decorating

  • 1/2 cup coarse or sanding sugar (optional but recommended)
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. Prepare the dough base: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the room temperature butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low speed until the mixture is creamy and well combined, approximately 1 1/2 minutes.
  2. Add flour and pistachios: Gradually add the all-purpose flour and the toasted, chopped pistachios to the butter mixture. Mix on low speed until just combined and the dough begins to clump together, about 2 minutes. Be careful not to overmix.
  3. Shape the dough logs: Turn the dough out onto a clean cutting board. Using your hands, gently form the dough into a flat disc. Cut the disc in half, then shape each half into a 9-inch long log. Wrap each log tightly in plastic wrap and freeze for 30 minutes to firm up.
  4. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C) to ensure it is at the proper temperature for baking.
  5. Prepare logs for slicing: Remove the dough logs from the freezer and unwrap them. Brush the entire surface of each log evenly with the beaten egg wash to help the coarse sugar adhere. Then roll the logs in the coarse or sanding sugar to coat all sides thoroughly.
  6. Slice and arrange cookies: Using a sharp chef’s knife, carefully slice the logs into 1/3-inch thick rounds. Place the slices on baking sheets lined with parchment paper or silicone baking mats, spacing them to fit about 20 cookies per sheet since they do not spread much during baking.
  7. Bake the cookies: Bake the cookies in the preheated oven for 18 to 20 minutes. Halfway through baking, rotate the baking sheet 180 degrees to ensure even browning and baking.
  8. Cool and store: Allow the cookies to cool completely on the baking sheet before transferring them to a storage container. This cooling step helps them achieve their signature buttery and crumbly texture. Dough logs can be frozen for up to 2 months, and baked cookies stored in an airtight container will stay fresh for up to 4 days.

Notes

  • Toast raw pistachios by spreading them on a baking sheet and roasting at 350°F for 12 minutes, then let cool before chopping.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking and aid in even baking.
  • The egg wash and coarse sugar decorative step is optional but adds a pleasant crunch and an attractive finish.
  • Freezing dough logs before slicing helps maintain cookie shape and texture.
  • Rotate baking sheets halfway through baking to ensure even cooking.
  • Cookies should be completely cooled to achieve the correct texture before serving or storing.

Keywords: Pistachio shortbread cookies, nutty shortbread, buttery cookies, holiday cookies, easy shortbread recipe

Find it online: https://foodiecara.com/pistachio-shortbread-cookies-recipe/