Pistachio Shortbread Cookie
User Reviews
4.9
Pistachio Shortbread Cookie
Description
Pistachio Shortbread Cookie dough begins by pulsing flour, sugar, salt, vanilla, and shelled pistachios in a food processor until the nuts are finely ground. Cold pieces of unsalted butter are then cut into the mixture until it just clings together without becoming pasty. This careful process preserves the crumbly texture characteristic of shortbread while incorporating the pistachios evenly.
The dough is shaped into a long log and chilled to firm up, making it easier to slice into rounds before baking. Once baked, these cookies offer a crisp but tender bite with a rich buttery flavor subtly enhanced by the nutty pistachios and vanilla. Their pale color and sandy texture distinguish them from typical shortbread.
These shortbread cookies work well as a treat accompanying tea or coffee. The recipe notes that chilling the dough or dampening hands with cold water can help handle stickier dough. A light sugar coating on top provides extra texture and sweetness.
Ingredients
- 1 cup all-purpose flour plus more for the work surface, unbleached
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup pistachios shelled, raw or roasted
- 1/2 teaspoon vanilla extract
- 1 tick butter cold, cut into 1/4-inch (6-mm) pieces, unsalted
- 1 to 2 tablespoons granulated sugar for garnish, or sanding sugar or raw sugar
Instructions
- Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you're not careful it will quickly turn into a paste.)
- Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)
- Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.
- Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 59mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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