Ingredients
Scale
Cookie dough
- 1 cup unsalted butter — Use high-quality butter for the best flavor; swap with a firm vegan butter for a dairy-free batch.
- ½ cup powdered (confectioners’) sugar — Gives the dough a silky, tender crumb.
- 2 cups all-purpose flour — Sift it for a lighter texture and to avoid lumps.
- 1 cup pistachios, finely chopped — Chop small so the nuts disperse evenly; leave a few little chunks for texture.
Optional add-ins & finishes
- 1 cup dark or milk chocolate — For dipping or drizzling after baking.
- 1 teaspoon lemon or orange zest — Brightens the flavor with a citrus lift.
- 1 teaspoon ground spice (cinnamon or cardamom) — Adds warm, aromatic notes when desired.
Instructions
- Let the butter soften to room temperature but not melt; it should give slightly when pressed.
- In a large bowl, beat the softened butter and powdered sugar until the mixture turns pale and airy — about 3–5 minutes. This step creates the shortbread’s signature tenderness.
- Sift the flour into the butter mixture and fold gently. Stop as soon as the flour disappears; overmixing toughens the dough.
- Fold in the chopped pistachios and any optional zest or spices until evenly distributed.
- Shape the dough into two logs, wrap them tightly in plastic, and chill for a minimum of 2 hours. Chilling is key — it firms the dough and prevents spreading.
- Preheat the oven to 350°F (175°C). Slice the chilled logs into rounds about ¼ inch thick and arrange them on a parchment-lined baking tray.
- Bake for 10–12 minutes, watching for the edges to take on a light golden color. Remove and let the cookies rest on the tray for a few minutes, then transfer to a wire rack to cool completely.
- If using chocolate, dip or drizzle once the cookies are fully cooled.
Notes
- A light dusting of powdered sugar makes a pretty finish.
- Dough freezes well for up to 3 months; thaw in the fridge before slicing or bake slices from frozen (add a couple minutes to baking time).
- Store baked cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg