Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies are made with 5 ingredients only! They are buttery, tender, snappy, and loaded with pistachios.
Servings: cookies
Ingredients
- 7 tbsp (100 gr) salted butter, room temperature
- 1/3 cup (43 gr) confectioners' sugar
- 1/2 tsp vanilla extract
- 1 cup (125 gr) cake flour
- 1/2 cup (63 gr) pistachios
Instructions
- In a medium bowl, mix salted butter and confectioners' sugar with a spatula until well combined. Add vanilla extract and mix well.
- Sift in cake flour. Mix until well incorporated.
- Add pistachios and mix until well combined.
- Press the dough into a round log, about 1.5-2 inch or 4-5 cm in diameter. Wrap the dough with a plastic wrap. Shape into a square log if preferred.
- Chill the log in the freezer for 30 minutes until very firm.
- When ready to bake, preheat the oven to 300F/150°C. Line a baking sheet with parchment paper or baking mat.
- Slice the log into 1/3 inch or 1 cm thick cookies with a sharp knife. Arrange the slices at least 1 inch or 2.5 cm apart on the baking pan.
- Bake the cookies for 18-20 minutes until the bottom edges of the cookies are golden brown. Remove from the oven.
- Transfer the cookies to a cooling rack and cool them completely before transferring them into an airtight container.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.2mg
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