Pistachio Shortbread Cookies
Delightfully crispy shortbread cookies made with pistachio butter and chopped pistachios, all rolled in powdered sugar, twice!
Ingredients
- 8 oz. unsalted butter, softened to room temp (1 cup)
- 1/3 cup pistachio cream or butter
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 cup shelled pistachios (finely chopped)
- 2 cups powdered sugar for rolling cookies in after baking
Instructions
- Blend butter until light and fluffy with an electric beater. Add pistachio butter and blend well.
- Add powdered sugar and vanilla and continue to beat with beater until well-blended.
- Stir in flour, salt, and chopped pistachios, and mix into a firm dough. Form dough into balls about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Using the bottom of a smooth glass or cup, press the round balls into a flat shape. You may need to dip the bottom of the cup in flour or sugar to keep it from sticking to the dough. Refrigerate for 10-15 minutes before baking.
- Preheat the oven to 325℉ while the dough is chilling. Bake cookies for 18-20 minutes or until golden brown. Remove from the oven and let the cookies cool for 5 minutes. Then roll each cookie in the powdered sugar. Place the cookies back on the baking sheet and allow them to sit for 10-15 minutes, or until completely cool, before rolling them in the powdered sugar a second time. Store cookies in an airtight container or freeze them.