Description
Delightful pistachio shortbread cookies with a rich buttery flavor and a satisfying crunch from chopped pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pistachios, chopped
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the softened unsalted butter and powdered sugar until smooth and fluffy.
- Stir in the vanilla extract and mix well.
- Gradually add all-purpose flour and salt, mixing until just combined.
- Gently fold in the chopped pistachios.
- Roll the dough into small balls, flatten them slightly, and place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg