Melt-in-Your-Mouth Pistachio Shortbread Cookies Recipe
This Melt-in-Your-Mouth Pistachio Shortbread Cookies Recipe is buttery, soft and full of nutty flavor. It is perfect for tea time or dessert.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pistachios finely chopped
Instructions
Preheat the oven
- Set oven to 170°C. Line a baking tray with parchment paper to prevent cookies from sticking.
Cream butter and sugar
- In a bowl, beat butter and powdered sugar until light and fluffy. This gives cookies a soft texture.
Add vanilla
- Mix in vanilla extract. Stir until well combined with the butter mixture.
Add dry ingredients
- Add flour and salt gradually. Mix gently until a soft dough forms. Do not overmix the dough.
Add pistachios
- Fold chopped pistachios into the dough. Mix lightly so they spread evenly.
Shape the cookies
- Roll dough into small balls or flatten slightly. You can also roll and cut shapes using cookie cutters.
Chill the dough
- Place shaped cookies in fridge for 10 minutes. This helps them hold shape while baking.
Bake the cookies
- Bake for 15 to 18 minutes until edges are lightly golden. Do not overbake to keep them soft.
Cool and serve
- Let cookies cool completely on a rack. Serve and enjoy buttery, melt-in-mouth texture.
Notes
- Use roasted pistachios for deeper flavor
- Add a little almond extract for extra taste
- Dip cookies in melted chocolate for decoration
- Use gluten-free flour if needed
- Dust with powdered sugar after baking
- Do not overbake to keep cookies soft
- Store dough in fridge for better results