Description
Experience the balance of flavors and textures with these Pistachio Shortbread Cookies, a recipe that turns ingredients into a refined delicacy. Imagine the velvety, creamy fusion of butter harmonizing with the sweetness of sugar complemented by a touch of pure vanilla essence. This delightful foundation comes alive with the inclusion of pistachios introducing a crispness and an explosion of nutty taste. The dough, crafted from a tender blend of all-purpose flour and cornstarch ensures cookies that are wonderfully crumbly melting in your mouth with every bite. Ideal, for an afternoon tea session, a gathering or as a heartwarming present these cookies represent not just a dessert but also an appreciation, for simple joys and timeless flavors.
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
Turning these Pistachio Shortbread Cookies into a gluten-free treat isn’t just a necessity, for some but it also adds an exciting twist to your baking adventure! To make these cookies gluten-free we’ll substitute the all-purpose flour with a gluten-free flour blend. Look for a 1:1 gluten-free flour blend that mimics the texture and baking properties of flour. Brands like Bob’s Red Mill or King Arthur offer blends that typically include rice flour, potato starch and xanthan gum. These ingredients provide the structure and texture for your cookies without relying on gluten.
However keep in mind that gluten-free flours may absorb moisture differently. If your dough feels crumbly feel free to add a splash of milk or water to bring it together. Just add enough to achieve the desired consistency for cookies.
Furthermore make sure your cornstarch and vanilla extract are also labeled as gluten-free since there’s a possibility of cross-contamination, during manufacturing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
