Description
Delightfully nutty Pistachio Shortbread Cookies that perfectly balance buttery softness with a crunchy texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 cup chopped pistachios
- Optional: chocolate for dipping
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar in a mixing bowl until light and fluffy.
- Gradually mix in the flour until a dough forms.
- Fold in the chopped pistachios.
- Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
- Slice the log into 1/4-inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool. If desired, melt chocolate and dip the cookies for an extra treat. Enjoy your pistachio shortbread cookies!
Notes
For a sugar-free version, consider using sugar substitutes like stevia or monk fruit. Store cookies in an airtight container for up to a week at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg