Crisp and Buttery Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies have the melt-in-your-mouth richness of traditional shortbread with a nutty twist. They’re sturdy enough to hold together without crumbling but still tender when you bite in. A plate of these cookies makes a perfect ending to dinner, especially if you add a scoop of vanilla ice cream on the side.
Servings 36
Calories 74kcal
Ingredients
- 1 cup salted and roasted pistachios chopped
- 1 ¼ cups flour
- ¾ cups sugar
- 1 teaspoon salt
- ½ cup butter cut into ½ inch pieces
- 1 teaspoon vanilla
- 2 tablespoons ice water
Instructions
- Add pistachios to a food processor and pulse until finely ground, but not a paste, about 30 seconds. Add flour, sugar and salt and pulse to combine. Add butter and vanilla and pulse until it is incorporated and the consistency of cornmeal. Slowly add cold water and process just until a crumbly dough begins to form.
- Shape into a 2 inch log and wrap in plastic wrap. Refrigerate for an hour until it is firm.
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- Once the dough is firm, slice into ¼ inch slices and place on prepared baking sheets. Bake for 15-18 minutes until the edges are slightly brown. Allow to cool slightly on the baking sheet then transfer to a wire rack to cool.
Notes
- If you don't have a food processor, you will need to grind the nuts and then you can use a stand mixer to combine everything.
