Pistachio Shortbread Cookies

Indulge in the perfect blend of buttery goodness and nutty flavor with these delightful Pistachio Shortbread Cookies. A treat that pairs perfectly with a cup of tea or coffee, these cookies will surely become a favorite in your household.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped pistachios
• 1/2 tsp salt

Instructions:

• In a medium bowl, cream together butter and powdered sugar until light and fluffy.
• Add in flour, pistachios, and salt, mixing until well combined.
• Roll the dough into a log shape and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
• Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Slice the dough into rounds and place on the baking sheet.
• Bake for 12-15 minutes or until the edges are lightly golden.
• Let cool before enjoying these delicious Pistachio Shortbread Cookies.

Nutrition Information:

• Serving size: 1 cookie
• Calories: 120
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 11g
• Sugars: 3g
• Protein: 1g

Popular Questions:

• Q: Can I use salted butter instead of unsalted butter?

A: You can use salted butter, but you may want to adjust the amount of salt in the recipe to avoid it being too salty.

• Q: Can I substitute the pistachios with another type of nut?

A: Yes, you can use almonds, walnuts, or pecans as a substitute for pistachios.

• Q: How long can I store these cookies for?

A: These cookies can be stored in an airtight container for up to a week.

Helpful Tips:

• For an extra flavor boost, try adding a teaspoon of almond extract to the dough.
• Dust the cookies with powdered sugar before serving for a beautiful presentation.
• For a festive twist, add a sprinkle of chopped cranberries to the dough.

Expert Secrets:

• Make sure your butter is truly softened for the best texture in the cookies.
• Chilling the dough helps the cookies keep their shape during baking.
• Don’t overmix the dough to avoid a tough cookie texture.