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Pistachio Shortbread Cookies

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Pistachio Shortbread Cookies are buttery, melt-in-your-mouth treats with a delightful crunch from toasted pistachios. Coated with a sugary exterior, these cookies strike a perfect balance between sweet and savory, making them perfect for tea time or as a special treat.

Ingredients

225g unsalted butter, room temperature

125g powdered sugar

1 ½ teaspoons kosher salt

2 teaspoons pure vanilla extract

290g all-purpose flour

90g toasted, chopped pistachios

60g coarse or sanding sugar, for decorating

1 egg, beaten (for egg wash)

Instructions

  1. Make the Dough: Combine butter, powdered sugar, vanilla extract, and kosher salt in a stand mixer or with a hand mixer. Beat on medium-low until combined and creamy (1 ½ minutes).
  2. Add Flour and Pistachios: Mix in flour and toasted pistachios until the dough just begins to come together (about 2 minutes).
  3. Shape and Chill the Dough: Turn the dough out, form it into a disc, then cut it in half. Shape each half into a 9-inch log, wrap in plastic, and freeze for 30 minutes until firm.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Brush and Coat the Dough Logs: Remove logs from the freezer, brush with beaten egg, then roll in coarse sugar to coat evenly.
  6. Slice the Dough: Cut logs into 1/3-inch thick slices and arrange on the prepared baking sheet, spacing them 1 inch apart. Each sheet should hold about 20 cookies.
  7. Bake the Cookies: Bake for 18-20 minutes, rotating halfway for even browning. Bake one sheet at a time for best results.
  8. Cool and Store: Let cookies cool completely before serving. Store in an airtight container for up to 4 days.

Notes

For a citrusy twist, add 1 teaspoon of orange zest to the dough.

Dip cookies in chocolate for an extra indulgent treat.

Swap pistachios for other nuts like walnuts or pecans for variety.

Nutrition

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