Description
Deliciously crumbly pistachio shortbread cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and powdered sugar in a bowl.
- Add the flour, pistachios, vanilla extract, and salt; mix until combined.
- Shape the dough into a log and wrap in plastic wrap.
- Chill the dough in the refrigerator for 30 minutes.
- Slice the log into 1/4-inch thick rounds.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Use roasted pistachios for added flavor.
- These cookies freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio shortbread cookies, cookies, dessert, baking