Pistachio Shortbread Cookies
Create a Sweet & Buttery Dessert Which is Filled with Crunchy Nuts
Aug 25, 2009
Shortbread cookies make a wonderful treat anytime of year, including holiday's, tea parties and bridal showers. This recipe makes approximately 48, or 4 dozen, shortbread cookies. Leftover shortbread cookies can be stored in the refrigerator for a few weeks, or up to a few months in the freezer.
Preparation is Key
The key to this cookie recipe is to have the butter completely softened before starting to make the shortbread. The salted variety of pistachios should not be used in this recipe. Shelled, unsalted pistachios can be found in the baking or nut section of most grocery stores.
Pistachio Shortbread Cookie Ingredients
- 1 cup unsalted butter - room temperature
- 1 cup brown sugar - packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pistachios - roughly chopped
Pistachio Shortbread Cookie Directions
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer.
- Scrape down the sides and bottom of the bowl with a spatula, then beat in the the egg and vanilla.
- In another bowl, sift together the flour, baking powder and salt.
- Stir the dry ingredients into the butter/sugar mixture, using a large mixing spoon.
- The dough will be very stiff, add the dry ingredients in batches if necessary.
- Stir in the pistachios.
- Cover the dough with plastic wrap and place in the refrigerator for 1-2 hours, until the dough is firm.
- Remove the dough from the refrigerator and roll into logs that are approximately 2 inches in diameter.
- Place the dough logs on a baking sheet, and place them in the freezer until firm, approximately 2 hours.
- Remove the shortbread dough logs from the freezer.
- Preheat the oven to 400 degrees Fahrenheit.
- Use a large, sharp knife to cut the logs into 1/4 inch to 1/2 inch thick slices.
- Place the cookie slices onto baking sheets which have been sprayed with non-stick cooking spray.
- Bake the cookies for 10-12 minutes, or until light, golden brown.
- Remove the cookie sheets from the oven, and place on wire racks to cool.
- When cooled, place the cookies on a decorative platter.
Recipe Tips and Suggestions
1. A pecan shortbread cookie can be made by substituting chopped pecans for the chopped pistachios.
2. Light brown or dark brown sugar can be used in the shortbread cookie recipe.
3. For a festive touch, dip the ends of the shortbread cookies into a bit of melted milk or dark chocolate. Place the chocolate dipped cookies on waxed paper until the chocolate has setup.
Additional Cookie Recipes
The Sage, Lavender and Mint Desserts article contains a recipe for making mint chocolate chip cookies. The recipe for gingersnap cookies contains instructions for creating a soft and chewy ginger flavored dessert.
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