Pistachio Shortbread Cookies – Step into my kitchen, where today we’re whipping up a batch of Pistachio Shortbread Cookies. These cookies boast a combination of buttery goodness and the satisfying crunch of pistachios making them an ideal indulgence, for any occasion. In this recipe, we’ll rely on wholesome ingredients like butter, granulated sugar, pure vanilla extract, all-purpose flour, cornstarch and whole pistachios to craft a cookie that exudes both luxury and comfort.
I can vividly recall the first time I baked these cookies. It was a rainy afternoon that set the ambiance for some oven magic. As the aroma wafted through the house my husband eagerly anticipated their taste while my child’s eyes gleamed with excitement at the sight of these delights. There’s something truly enchanting about baking cookies that effortlessly transforms a day into a special one – it’s no wonder why these Pistachio Shortbread Cookies have become a beloved family favorite.
What makes this Pistachio Shortbread Cookies truly special?
What truly sets these Pistachio Shortbread Cookies apart is their fusion of simplicity and sophistication. They are incredibly easy to make catering to bakers of all skill levels. When enjoyed they offer a treat for the senses. The velvety softness of the shortbread harmonizes perfectly with the nutty and crispy pistachios creating a contrast, in textures.
These cookies aren’t just delicious they also have the flexibility to be enjoyed in settings. They’re perfect, for occasions make a homemade gift or can simply be enjoyed with your afternoon tea. Their classic appeal and delightful taste make them a beloved choice, among cookie enthusiasts.
What You Need To Make This Pistachio Shortbread Cookies Recipe?
Unsalted Butter: Let’s begin with the core of our cookies. Butter. It serves as the canvas, for our masterpiece providing a smooth and creamy foundation that seamlessly blends with the other ingredients. Ensure that it is at room temperature allowing it to mix perfectly with the sugar and create that fluffy texture we all adore in shortbread.
Granulated Sugar: Sweet, yet not so granulated sugar is the companion to our butter. It imparts an amount of sweetness to our cookies while contributing to that quintessential crispness found in classic shortbread.
Pure Vanilla Extract: Now let’s introduce our touch of flavor. A tablespoon of vanilla extract. It plays an essential role, akin to a background melody adding a layer of depth that harmonizes splendidly with the butter and sugar.
All Purpose Flour: Enter our hero. All-purpose flour! This versatile ingredient provides structure and form to our cookies ensuring they hold together tenderly. It forms the base that transforms our dough from a mixture into mouthwatering cookies that strike a perfect balance between sturdiness and melt-in-your-mouth goodness.
Cornstarch: Here we have an element. Cornstarch. This magical ingredient acts as fairy dust bestowing upon our cookies their tender texture and melt, in your mouth experience. By making the protein in the flour more tender it guarantees that every bite of the shortbread will be crumbly and airy, like how a perfect shortbread should be.
Whole Pistachios: Now let’s talk about the star of the show. Pistachios. These are not your nuts; they are like treasures that add a burst of nutty flavor and a satisfying crunch, to each mouthful. When you gently incorporate them into the dough they bring vibrancy and uniqueness transforming shortbread into an indulgence.
Steps To Make Pistachio Shortbread Cookies:
Step 1: Start by combining the butter and sugar until it becomes light and fluffy.
Step 2: Gently mix in the vanilla extract to add an aroma.
Step 3: In a bowl whisk together the flour and cornstarch. Gradually incorporate this mixture into your base. You’ll notice it transforming into a dough.
Step 4: Now comes the enjoyable part. Gently fold in the pistachios ensuring they are evenly distributed throughout the dough.
Step 5: Take a sheet of plastic wrap. Shape your dough into a log, 9 or 10 inches long. Wrap it tightly. Give it a roll to smoothen its surface. Secure the ends of the wrap by twisting them.
Step 6: Allow the dough to chill in the refrigerator, for either two hours or overnight if you’re planning ahead.
Step 7: When you’re ready to bake preheat your oven to 350°F (175°C).
Step 8: Slice your chilled dough into slices that are 1/4 – 1/3 inch thick then arrange them on a baking sheet lined with parchment paper.
Step 9: Bake the cookies for 10 minutes. Remember that they will firm up as they cool so don’t be concerned if they appear soft initially.
Step 10: Let them cool slightly on the baking sheet before transferring them to a cooling rack, for cooling.
Tip:
One helpful tip, for making your Pistachio Shortbread Cookies truly exceptional is to give attention to the process of the dough. It’s not a step that should be rushed; rather it plays a role in achieving the texture and flavor. Here’s why:
- Enhanced Flavor: When you chill the dough it allows all the flavors to blend and develop. The butter, vanilla and sugar get acquainted with each other resulting in a flavorful end product.
- Perfect Texture: Chilled dough is much easier to handle and slice ensuring cookies. Additionally it prevents spreading during baking. As a result your cookies will have that shortbread texture – crispy at the edges and crumbly, in the middle.
- Flexible Timing: By chilling the dough you also gain flexibility in terms of when to bake your cookies. Whether you refrigerate it for two hours or leave it overnight you can plan your baking according to your schedule.
Remember patience pays off – especially when it comes to these cookies. The chilling process may require some patience. The end result is a batch of Pistachio Shortbread Cookies that are truly exceptional!
Frequently Asked Questions:
Can I use salted butter instead of unsalted?
Yes, you can use salted butter as a substitute. Remember to adjust the amount of any salt you add to maintain a balanced flavor.
How long can I store these cookies?
If you store these cookies in an airtight container they should stay fresh for a week.
Can I freeze the dough for later use?
Definitely! Just make sure to wrap the dough before freezing. When you’re ready to bake thaw it, in the refrigerator and then slice and bake as usual.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pistachio Shortbread Cookies
Ingredients
- 1 c unsalted butter at room temperature
- 1/2 c granulated sugar
- 1 tsp pure vanilla extract
- 1 3/4 c all-purpose flour
- 1/4 c cornstarch
- 1 c whole pistachios
Instructions
- Make the cookie dough: Start by combining room temperature butter (1 cup) and granulated sugar (1/2 cup), in a bowl. Mix them together until the mixture becomes light and fluffy.
- Stir in vanilla extract (1 teaspoon) to enhance the taste of the cookies.
- In a bowl whisk together all-purpose flour (1 3/4 cups) and cornstarch (1/4 cup).
- Add the flour mixture to the butter mixture stirring until it forms a dough.
- Gently fold in pistachios (1 cup) into the dough to evenly distribute them throughout.
- Shape and chill: Place the dough onto a piece of plastic wrap and shape it into a log that's around 9 to 10 inches long. Wrap it up tightly. Let it chill in the refrigerator for at least 2 hours or overnight.
- When you're ready to bake preheat your oven to 350°F (175°C).
- Take out the chilled dough log from the refrigerator and slice it into pieces that are 1/4 - 1/3 inch thick. Arrange these slices on a baking sheet lined with parchment paper or a silicone mat. Bake them for 10 minutes until they become set but are still pale, in color.
- Allow the cookies to cool on the baking sheet for around 2 minutes then transfer them onto a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
