Pistachio Shortbread Cookies (no chill!)
These salted pistachio shortbread cookies are buttery, melt-in-your-mouth soft, and never dry or crumbly. They’re the perfect treat for holiday baking or whenever you need a quick cookie fix (no chilling of the dough required!)! Recipe makes 24 cookies.
Servings 24 cookies
Ingredients
- 1 cup salted pistachios shelled
- 1 cup butter softened
- 1/2 cup sugar plus a little extra for rolling
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F.
- Add pistachios into a food processor and pulse a few times until they are chopped up, small enough for cookie dough.
- Add butter, sugar and vanilla together in a large mixing bowl and mix with hand mixer until creamed together and fluffy.
- Add flour into the bowl and mix until well combined.
- Add pistachios and mix with a spoon to equally distribute them in the dough.
- Using your hands roll dough into walnut sized balls and then roll in a shallow bowl of sugar to coat them.
- Place cookies on ungreased cookie sheets, gently pressing down with a spoon or bottom of a glass. If you are using a cookie stamp for designs, you can use that now to gently press down on the cookie.
- Bake for 10-12 minutes, or until golden brown.
- Transfer to a wire rack and allow to cool. Enjoy!