Description
Crumbly, nutty pistachio shortbread cookies bring Mediterranean warmth to classic Scottish baking traditions. Sweet and buttery rounds melt delicately on palates, inviting you to savor each delicious Mediterranean-inspired crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (100 g) chopped pistachios (unsalted)
Sweeteners and Flavoring:
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
Finishing and Seasoning:
- 1/4 teaspoon salt
- Optional: Powdered sugar for dusting
Instructions
- Cream butter and sugar in a spacious mixing bowl until airy and pale, incorporating vanilla extract for enhanced flavor profile.
- Gently integrate flour and salt into the butter mixture, ensuring minimal mixing to maintain tender texture.
- Delicately fold chopped pistachios throughout the dough, distributing nuts evenly for consistent crunch.
- Partition dough into two equal portions, carefully forming cylindrical logs approximately 2 inches in diameter.
- Tightly encase each log with plastic wrap, then refrigerate for 30-45 minutes until substantially firm.
- Position oven rack in center and preheat to 350F (175C), simultaneously lining baking sheet with parchment paper.
- Extract chilled dough logs and slice into precise 1/4-inch rounds using sharp knife, positioning cookies 1 inch apart on prepared sheet.
- Bake for 12-15 minutes, monitoring until cookie edges transform into delicate golden hues.
- Allow cookies to rest on baking sheet for 5 minutes, facilitating initial cooling and structural stabilization.
- Transfer cookies to wire cooling rack, permitting complete temperature reduction.
- Optional: Elegantly dust cookies with powdered sugar for refined presentation.
- Store in sealed container at room temperature, maintaining freshness for up to 7 days.
Notes
- Make sure butter is softened at room temperature for smooth mixing and easier incorporation of ingredients.
- Chilling the dough helps prevent spreading and maintains the cookie’s shape during baking.
- Chopping pistachios finely ensures even distribution and prevents large chunks from falling out of the cookies.
- For gluten-free option, substitute all-purpose flour with almond flour or gluten-free flour blend to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 152
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg