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Tender Pistachio Shortbread Cookies

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These Tender Pistachio Shortbread Cookies feature a buttery crumble topping and toasted pistachios for a nutty, tender, and comforting treat perfect for gifting or gatherings.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup finely chopped toasted pistachios
  • Powdered sugar, for dusting (optional)
  • For the crumble topping:
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (60 g) flour
  • 1/3 cup (45 g) chopped toasted pistachios

Instructions

  1. Preheat oven to 350°F (175°C). Spread shelled pistachios on a baking sheet and toast for 5-7 minutes until fragrant. Let cool and chop finely.
  2. In a large bowl, cream together softened unsalted butter and granulated sugar until pale and fluffy, about 3-4 minutes using a mixer.
  3. Add vanilla extract and a pinch of salt, mixing briefly.
  4. Gently fold in all-purpose flour and chopped pistachios until a soft dough forms. Avoid overmixing.
  5. Roll dough into a 2-inch diameter log, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. While dough chills, prepare crumble topping by combining cold cubed butter, brown sugar, flour, and chopped pistachios in a small bowl. Mix with fingers or pastry cutter until coarse crumbs form.
  7. Preheat oven to 325°F (163°C). Slice chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet about 1 inch apart.
  8. Sprinkle a generous pinch of crumble topping on each cookie.
  9. Bake for 18-22 minutes until edges start to turn golden and crumble topping is crisp. Cookies should feel firm but not hard.
  10. Cool cookies on baking sheet for 10 minutes, then transfer to a wire rack.
  11. Once cooled, dust lightly with powdered sugar if desired.

Notes

Toast pistachios until fragrant and slightly golden for best flavor. Chill dough thoroughly to maintain cookie shape. Use good quality unsalted butter for richest flavor. Avoid overmixing dough to keep cookies tender. Crumble topping should be buttery and crisp but not too thick to prevent burning. Dough can be chilled up to 48 hours before baking. For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend. For vegan option, use plant-based butter and sugar substitutes.

Nutrition

Keywords: pistachio shortbread cookies, buttery crumble cookies, nutty cookies, easy shortbread recipe, homemade cookies, pistachio treats

Find it online: https://yumnode.com/tender-pistachio-shortbread-cookies-recipe-easy-homemade-butter-crumble-treats/