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Buttery Pistachio Shortbread Cookies That Melt in Your Mouth

Indulge in these buttery pistachio shortbread cookies that melt in your mouth, perfect for tea or coffee breaks.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Unsalted Butter softened
  • 3/4 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1 cup Shelled Roasted Unsalted Pistachios chopped
  • 1 teaspoon Vanilla Extract

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • hand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine softened butter and granulated sugar. Cream until light and fluffy, about 2-3 minutes.
  3. Gradually add all-purpose flour while mixing on low speed. Fold in chopped pistachios and vanilla extract until dough forms.
  4. Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  5. Bake for 12-15 minutes or until edges turn lightly golden.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for later enjoyment.

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