Buttery Pistachio Shortbread Cookies (Slice and Bake)
Get ready for cookie season with these pistachio shortbread cookies! Rich and buttery, these cookies are studded with chopped pistachio nuts and a hint of vanilla extract. These slice and bake cookie sare easy to make, which means you’ll be baking them on repeat! Besides chilling in the fridge for an hour, this recipe requires only 10 minutes of prep time.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1/3 cup shelled pistachios, chopped small
- 2 cups flour
- 1/4 tsp kosher salt
Instructions
- In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low-medium until light and airy, about 30 seconds to 1 minute.
- Add the 1 tsp vanilla extract and mix lightly to combine.
- Add in the 1/3rd cup chopped pistachios, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until well combined about 2 minutes.
- Place the dough on a large piece of plastic wrap and use it as a guide to help shape it into a log. Chill in the fridge for 1 hour.
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- Using a long sharp knife in a sawing back and forth motion, cut 1/2" slices of dough. Try to keep them as even as possible.
- Line the cookies 1 1/2" apart on a cookie sheet and bake for 10-12 minutes until firm.
- Cool the cookies for 5 mins on the tray then move to a wire rack to cool completely.
Notes
If your pistachios are already salted, leave out the salt that the recipe calls for.
Yield
This recipe makes about 14-16 cookies depending on how thick you slice them. You can easily double the recipe if you would like to have more. They are a great make a head cookie recipe.Storing and freezing
Storing: Once the pistachio shortbread cookies have fully cooled, store them in an airtight container. Place them in a cool, dry place where they will stay fresh for up to one week. If you find the need to stack them, use parchment or wax paper between layers to prevent sticking or loss of texture. Freezing Instructions: Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months. When you're ready to enjoy them, thaw at room temperature for 15-20 minutes or reheat them briefly in the oven.Serving: 1cookie, Calories: 215kcal, Carbohydrates: 19g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 44mg, Potassium: 54mg, Fiber: 1g, Sugar: 5g, Vitamin A: 417IU, Vitamin C: 0.2mg, Calcium: 10mg, Iron: 1mg
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