Description
These elegant shortbread cookies offer a sophisticated blend of rich, cold-pressed butter and finely ground pistachios. With a delicate, sandy crumb and a subtle nutty sweetness, they are a timeless treat perfect for pairing with afternoon tea or gifting in vintage tins.
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup shelled pistachios (raw or roasted)
- 1 teaspoon pure vanilla extract
- 1 cup cold unsalted butter, cubed
- Sanding sugar, for topping
Instructions
- In a food processor, combine the flour, granulated sugar, salt, pistachios, and vanilla; pulse for 1 to 2 minutes until the nuts are finely ground and the mixture looks like sandy meal.
- Scatter the cold butter cubes over the mixture and pulse several times until the dough just begins to clump together into coarse crumbs.
- Transfer the dough to a lightly floured surface and shape into a log approximately 2 inches thick and 10 inches long.
- Wrap the log tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours to firm the butter and develop flavors.
- Preheat your oven to 325ºF (163ºC) and line baking sheets with parchment paper.
- Slice the chilled log into 1/2-inch thick coins and place them on the prepared sheets.
- Lightly brush the tops with water, sprinkle with sanding sugar, and bake for 15 to 18 minutes until the edges are barely golden.
- Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
To ensure the most vibrant green color, use raw, unsalted pistachios and avoid over-baking the cookies; they should remain pale with only the slightest hint of gold at the edges. For the best texture, always use high-quality European-style butter and ensure it is straight from the refrigerator when processing the dough to maintain that signature shortbread snap.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-inspired