Description
Elevate your dessert spread with these thick, buttery shortbread rounds that are packed with the vibrant color and crunch of ground pistachios. These slice-and-bake cookies offer a sophisticated balance of salty and sweet that pairs perfectly with coffee or tea.
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup shelled pistachios (raw or roasted)
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup cold unsalted butter, cubed
- 2 tablespoons sanding sugar
- 1 teaspoon water (for brushing)
Instructions
- In a food processor, pulse the flour, granulated sugar, salt, pistachios, and vanilla for 1 to 2 minutes until the nuts are finely ground and the mixture resembles a green-tinted flour.
- Add the cold butter pieces to the processor and pulse several times until the dough just begins to clump together into a coarse, crumbly texture.
- Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter and 10 inches long.
- Wrap the log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours to ensure the butter is fully chilled.
- Preheat your oven to 325ºF and line two baking sheets with parchment paper.
- Slice the chilled log into 1/2-inch thick coins and place them 2 inches apart on the prepared sheets.
- Brush the tops lightly with water, sprinkle generously with sanding sugar, and bake for 15 to 18 minutes until the edges are just barely golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To achieve perfectly round cookies, rotate the dough log a quarter turn after every few slices to prevent one side from flattening under the knife. If you prefer a more rustic look, you can hand-chopped the pistachios and fold them in after pulsing the flour and butter for larger chunks of nut throughout the dough.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American