Soft and buttery shortbread cookies baked with whole pistachios! Things just got interesting, The tender melt in your mouth texture of the cookies and the crunchy, nutty flavor of the pistachios make for an appetizing combination.
These cookies make a delicious afternoon snack with some strawberry jam and a glass of cold iced tea or milk. There’s nothing more relaxing than to sit back, put your feet up and enjoy this delectable treat with nothing but time and your favorite book in hand.
Simple and Scrumptious
This recipe is so simple, just about anyone could make these cookies! All you need to do is mix all the liquid ingredients first, add in the dry ingredients until well blended, and the pistachios to the cookie dough, chill, bake, and you’re done!
Only 6 Ingredients
One of the things I really like about shortbread cookies is that it’s not only easy to make but it also budget-friendly! This recipe has a total of just six ingredients! Most, if not all of which you have on hand right now, so no trip to the store required!
How Should you Serve Shortbread Cookies?
Answer: With anything you like! These cookies are delicious when paired with jams, chocolate, fruits, or caramel. Wash them down with any beverage hot or cold, have them with tea, coffee, milk, juice, or whatever tickles your tastebuds, go nuts!
With this recipe, you can make 21 delicious shortbread cookies, so you don’t have to worry about sharing, they’ll be enough for everyone, friends, family, and or guests! If this batch is too small for your liking, increase the recipe according to your needs.
Knife– Use a serrated knife to cut the cookie dough.
Electric Mixer– Use an electric hand mixer or stand mixer to make the cookie dough.
Whisk– A regular wire whisk will suffice.
Baking Sheet– You’ll need at least 2 cookie sheets or baking sheets large enough to accommodate at least 10 cookies each.
Main Ingredients Of This Dish
Butter– For this cookie recipe, I used the Land O Lakes brand of unsalted butter, it gives the cookies a very rich, buttery flavor.
Pistachio– I used fresh, whole pistachios in the cookie dough but you can use whatever variety you lie best.
Brown sugar – If you’ve run out of white sugar and going to the store isn’t an option, use brown sugar instead. This will give the cookies a more moist texture and darker color, use in a 1:1 ratio.
Pastry Flour– Use an equal amount of pastry flour to replace the amount of AP flour required for the recipe.
All The Ingredients
- Butter– Beaten with the sugar until lght and creamy.
- Sugar– This is the main sweetener in the cookies.
- Vanilla– Mixed into the butter mixture to add flavor to the cookies.
- Flour– Combine with the cornstarch and added to the butter mixture.
- Cornstarch– Minced Whisked into the flour.
- Pistachios– Stirred into the cookie dough.
How Did I Make This Delicious Dish
- Using an electric mixer, beat the butter and sugar until light and smooth, add the vanilla, and beat to combine.
- Mix the flour and cornstarch using a whisk, then add the dry mixture to the butter mixture and combine until it forms a dough.
- Add the pistachio to the dough and stir to evenly distribute. Transfer the dough to a length of plastic wrap and roll tightly into a tubular shape about 8-10 inches in length, twist each end of the plastic to secure tightly.
- Allow the cookie dough to chill for at least 2 hours in the fridge. Preheat the oven and remove the dough from the fridge, and line a cookie tray.
- Cut the dough into 1/4 inch slices and place them on the prepared tray (for crunchy cookies, cut into thinner slices), and bake for 10- 12 minutes.
- Remove them from the oven and cool for a minute or two on the sheet, then transfer them to a wire rack to cool completely.
Refrigerate The Dough
Once all the shortbread cookie ingredients had been combined into a dough and the pistachios had also been incorporated, it was time to wrap up and chill; nope, I don’t mean relax.
Using a sheet of cling, I rolled the dough into a tight cylinder shape about 9 inches in length and secured both ends, and placed it in the fridge for 2 hours. This gave the dough time to firm up before cutting and prevent the cookies from spreading during the baking process.
Making The Dough
To make the cookie dough for this recipe, I used an electric mixer as it gets the job done fast! How can you make them without one? Even though it’ll take a little longer and a bit of elbow grease, you can make these shortbread cookies manually. Use a bowl and wooden spoon to cream the butter and sugar, and combine the rest of the ingredients.
How Do I Store The Leftovers?
Storing these delicious cookies is even easier than making them! They can last for up to a week at room temperature in an airtight container, for up to 10 days in the fridge, or 3 whole months in the freezer! Simply bring them back to room temperature before serving.
This delectable shortbread cookies recipe is simple and easy to make, quick to bake, and has just 6 ingredients! It makes the perfect mid-morning or afternoon snack and goes well with hot or cold beverages. Place a couple of these cookies next to a scoop of ice cream and chocolate drizzle, and dessert is served!
- 1 cup butter (Unsalted)
- 1/2 cup sugar
- 1 3/4 cup all-purpose flour
- 1 tsp vanilla
- 1 cup pistachios (whole)
- 1/4 cup cornstarch
- Cream the butter and sugar until light and creamy, then beat in the vanilla, and set aside.
- In a large bowl, whisk to combine the flour and cornstarch, then add it to the butter mixture until well blended and dough is formed.
- To the flour mixture, add the pistachio and stir to incorporate evenly, transfer the dough to a sheet of cling wrap and roll it into a log about 10 inches long, twist each end of the plastic to secure.
- Place the cookie log in the refrigerator for 2 hours or until the log firms up. While the cookie dough chills, preheat the oven to 350°F
- Remove the dough from the fridge and cut into 1/4 inch slices, place on a lined baking tray, and bake for 10-12 minutes, cool for 2 minutes and serve warm.