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Pistachio Shortbread

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, divided
  • 1/2 cup finely chopped pistachios, plus more for garnish
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 1/2 cups all-purpose flour, plus more for work surface and cutters
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons fresh lemon juice (from 1 lemon)

Cooking Instructions

Step 1: Beat butter and 1/2 cup of the powdered sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute.  Beat in vanilla and chopped pistachios until combined, about 30 seconds.

Step 2: Whisk together flour and salt in a medium bowl until combined.  With mixer on low speed, gradually add flour mixture to butter mixture, beating just until dough comes together, about 1 minute, stopping to scrape down the sides of bowl as needed.  Shape dough into a 6-inch disk, and wrap in plastic wrap.  Let chill until firm, at least 1 hour or up to 24 hours.

Step 3: Preheat oven to 350 degrees F.  Line a large rimmed baking sheet with parchment paper.  Roll out dough on a lightly floured work surface to 1/4-inch thickness.  Cut desired shapes using lightly floured 2-inch cookie cutters.  Chill, reroll, and cut dough scraps as needed.  Transfer shapes to prepared baking sheet, spacing 1 inch apart.  Freeze until firm, about 10 minutes.

Step 4: Bake in preheated oven until the edges are set, 14 to 16 minutes.  Let cool on baking sheet for 5 minutes.  Transfer cookies to a wire rack; let cool completely, about 30 minutes.

Step 5: In a medium bowl, whisk together lemon juice and remaining 1 cup powdered sugar until smooth.  Dip, drizzle or spread glaze over cooled cookies as desired.  Crush additional chopped pistachios; sprinkle over cookies.  Let stand until glaze is set, about 30 minutes.

Enjoy these shortbread cookies from Southern Living!