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The Original Pistachio Shortbread Recipe

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4.1 from 21 reviews

Experience the delicate elegance of pistachio shortbread cookies with this classic recipe. These buttery, melt-in-your-mouth cookies are generously studded with vibrant green pistachios, offering a subtle nutty flavor complemented by powdered sugar and vanilla. Perfectly tender with a crisp edge, these French-inspired treats are ideal for sophisticated tea times or any occasion that calls for a simple yet refined dessert.

Ingredients

Scale

Shortbread Dough

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional, for enhanced nuttiness)
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup pistachios, roughly chopped

Topping

  • 2 tablespoons granulated sugar for sprinkling

Instructions

  1. Prepare Your Workspace: Line baking sheets with parchment paper and preheat your oven to 325°F (163°C). The lower temperature ensures even baking without browning the delicate cookies.
  2. Cream Butter and Sugar: In a large bowl, cream butter and powdered sugar until light and fluffy, about 4-5 minutes with an electric mixer. Add vanilla and almond extract, beating until incorporated.
  3. Add Dry Ingredients: Whisk flour and salt together in a separate bowl. Add to butter mixture gradually, mixing on low speed until just combined. Overmixing develops gluten, creating tough cookies instead of tender shortbread.
  4. Incorporate Pistachios: Gently fold in chopped pistachios by hand, distributing them evenly throughout the dough. The mixture should hold together when pressed but not be overly sticky.
  5. Shape and Chill: Transfer dough to a lightly floured surface and shape into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the butter, preventing spreading during baking.
  6. Slice and Bake: Using a sharp knife, slice the chilled log into ¼-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart. Sprinkle lightly with granulated sugar for added sparkle.
  7. Bake to Golden Perfection: Bake for 18-22 minutes, until edges are just beginning to turn golden. The centers should remain pale – remember that shortbread continues cooking on the hot pan after removal from the oven.
  8. Cool Completely: Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks. This prevents breaking while ensuring crisp texture develops as they cool.

Notes

  • Use room temperature butter to ensure easy creaming and a tender texture.
  • Chilling the dough is essential to prevent excessive spreading and maintain the shortbread shape.
  • The optional almond extract enhances the nutty flavor but can be omitted if unavailable.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Find it online: https://yumfoodusa.com/the-original-pistachio-shortbread-recipe/