Pistachio Shortbread Cookies (Recipe for Printing)
Buttery, crunchy shortbread infused with pistachios for a nutty, melt-in-your-mouth treat.
# What You Need:
→ Dough
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon salt
05 -
2 cups all-purpose flour
06 -
3/4 cup chopped pistachios
→ Optional Garnish
07 -
4 ounces white chocolate, melted
08 -
2 tablespoons finely chopped pistachios
# How to Make It:
01 -
In a large bowl, beat the softened butter with powdered sugar until light and fluffy.
02 -
Add vanilla extract and salt, mixing until thoroughly combined.
03 -
Gradually add all-purpose flour to the mixture and blend until a soft dough forms. Fold in chopped pistachios.
04 -
Form the dough into a log approximately 2 inches thick. Wrap securely in plastic wrap and refrigerate for 30 to 45 minutes.
05 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 -
Cut chilled dough into 1/4-inch thick rounds and place onto the prepared baking sheet.
07 -
Bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
08 -
Dip half of each cooled cookie in melted white chocolate. Sprinkle with additional chopped pistachios and allow to set before serving.
# Extra Tips:
01 -
For enhanced flavor, use roasted pistachios. Store cookies in an airtight container for up to one week. Substitute dark chocolate for a festive variation.