Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies are buttery, crisp, and full of crunchy pistachios! They are easy to make and look so pretty on a cookie tray. Enjoy them with a cup of coffee or tea, or add them to your holiday cookie platter!
Servings: 26 pistachio shortbread cookies
Calories: 120kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62 g) confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon kosher salt
- 1 ¾ cups (219 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- ½ cup salted pistachios, finely chopped, plus more for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, vanilla extract, almond extract, and salt until smooth and creamy.
- Add the flour and cornstarch. Mix on low speed just until combined.
- Fold in the chopped pistachios.
- Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Unwrap the dough and slice each log into ⅓-inch-thick rounds. Arrange the cookies on the prepared baking sheets, leaving a little space between them. Press a few chopped pistachios onto the tops of each cookie.
- Bake for 14 to 16 minutes, or until the edges are just beginning to turn golden. The centers should remain fairly pale.
- Let the cookies cool on the baking sheets before transferring or serving.
Nutrition
Serving: 1cookie | Calories: 120kcal