Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Chocolate, Cookies, Desserts
Yields or Serves:
Tags:
Pistachio Shortbread Cookies
INGREDIENTS
2/3 Cup Softened Unsalted Butter
1 Tablespoon Pistachio Paste
¼ Cup Confectioners’ Sugar
¼ Teaspoon Vanilla Extract
¾ Cup Unbleached Flour
1/8 Teaspoon Salt
¼ Cup Finely Chopped Pistachios
Combine butter, pistachio paste, confectioners’ sugar and vanilla in a large bowl. With a mixer, that is set to medium speed, beat until light and fluffy. Sift together flour and salt in a medium bowl. Slowly add the flour mixture to the butter mixture, beating on low speed until combined. Fold in chopped pistachios.
Wrap dough in plastic wrap and refrigerate for 2 hours or overnight. Preheat oven to 350° F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll dough to ¼ inch thickness. Cut with a 2 inch fluted round cutter. Place on cookie sheet 1 inch apart. Bake for 10 to 20 minutes or until edges of cookies are lightly browned. Cool on the pan for 1 minute. Remove to wire rack to cool completely. Makes about 24 cookies