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Pistachio Shortbread Cookies Recipe

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★★★★★

4.6 from 117 reviews

These Pistachio Shortbread Cookies offer a delightful combination of buttery richness and crunchy pistachios, creating a melt-in-your-mouth treat perfect for any occasion. Ground pistachios are blended into a tender shortbread dough, chilled to perfection, and baked until lightly golden, then finished with a sprinkling of sugar for a sweet, crisp topping.

Ingredients

Scale

Main Ingredients

  • 1 cup unbleached all-purpose flour (plus more for the work surface)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup shelled raw or roasted pistachios
  • 1/2 teaspoon vanilla extract
  • 1 stick unsalted butter (cold, cut into 1/4-inch (6-mm) pieces)

For Garnish

  • 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar

Instructions

  1. Prepare the dough: Pulse the flour, granulated sugar, kosher salt, raw or roasted pistachios, and vanilla extract in the bowl of a food processor for 1 to 2 minutes until the pistachios are finely ground. Then scatter the cold butter pieces into the processor and pulse several times, carefully watching the mixture to ensure the butter is just incorporated and the dough comes together without becoming a paste.
  2. Shape and chill: Turn the dough onto a lightly floured work surface and form it into a log about 2 inches in diameter and 10 inches long. If sticky, chill in the refrigerator for about 10 minutes or dampen hands slightly with cold water to make shaping easier. Wrap the log tightly in plastic wrap or parchment paper, twisting ends to seal, and refrigerate for at least 2 hours or up to 5 days. The dough can also be frozen for up to 3 weeks.
  3. Preheat and prepare baking sheets: Position two racks in the center of the oven and preheat to 325ºF (163ºC). Line two rimmed baking sheets with parchment paper.
  4. Slice and arrange cookies: Remove chilled dough from refrigerator and cut into 1/2-inch-thick coins. Place the cookies about 2 inches apart on the prepared baking sheets. Lightly brush the tops with water, then sprinkle with the sugar of choice (granulated, sanding, or raw sugar).
  5. Bake and cool: Bake the cookies for 15 to 18 minutes, or until they are lightly golden brown on both the top and bottom. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Storage: Store the cooled pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.

Notes

  • Use cold butter for best texture in the shortbread dough.
  • If dough is too sticky to work with, chill it briefly or dampen your hands with cold water to handle more easily.
  • The pistachios can be raw or roasted depending on your flavor preference.
  • Cookies can be frozen after forming the dough log for longer storage.
  • Sanding sugar or raw sugar gives a nicer crunch on top compared to regular granulated sugar.
  • Make sure not to over-process the dough to avoid a paste-like consistency.

Keywords: pistachio shortbread cookies, pistachio cookies, shortbread, nut cookies, easy cookies, buttery cookies

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