Pistachio Shortbread Cookies
Indulge in the perfect blend of buttery goodness and nutty crunch with these delightful Pistachio Shortbread Cookies. A treat that is sure to please your taste buds and impress your guests!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- Additional powdered sugar for coating
Instructions:
- 1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- 2. In a mixing bowl, cream together the butter, powdered sugar, and vanilla extract until light and fluffy.
- 3. Gradually add in the flour and pistachios, mixing until a dough forms.
- 4. Roll the dough into small balls and place them on the prepared baking sheet.
- 5. Gently flatten each ball with a fork and bake for 12-15 minutes, or until the edges are golden brown.
- 6. Allow the cookies to cool slightly before dusting them with powdered sugar.
Popular questions:
- Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to control the saltiness of the cookies.
- Can I use almond flour instead of all-purpose flour? Almond flour may alter the texture of the cookies, so it is best to stick with all-purpose flour.
- How long do these cookies stay fresh? Store in an airtight container for up to a week for optimal freshness.
Helpful tips:
- 1. For extra flavor, try adding a touch of almond extract to the dough.
- 2. Press a whole pistachio into the center of each cookie before baking for a decorative touch.
Expert Secrets:
- 1. Make sure the butter is softened, but not melted, for the perfect cookie texture.
- 2. Chill the dough for 30 minutes before shaping to prevent spreading during baking.