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Pistachio Shortbread

Pistachio Shortbread cookies are rich and buttery, perfect with a bowl of ice cream | butterandbaggage.com

Pistachio Shortbread cookies are rich and buttery, perfect with a bowl of ice cream

Scale

Ingredients

Instructions

  1. Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not over process).
  2. Transfer dough onto plastic wrap and form into a 2 inch log and refrigerate for about an hour, until firm. Take out and slice into 1/4 inch slices and place on parchment lined baking sheet.
  3. Bake at 350ยบ 10-12 minutes until golden brown. Transfer to wire racks and let cool. Makes about 3 dozen.
  4. Slightly adapted from Bon Appetit May 2013

Notes

Watch these closely, you don’t want to overcook them.