Pistachio shortbread cookies

Buttery pistachio shortbread cookies, packed with vanilla flavor. Simple to make, irresistibly delicious, with a crunchy sugar coating. Perfect for storing in a tin for the upcoming holidays – I recommend making a double batch right away… sometimes one just isn’t enough ;).

Makes 30-35 cookies.

Ingredients for the pistachio shortbread cookies:

• ¾ cup shelled, unsalted pistachios
• 140 g butter
• 80 g icing sugar
• seeds from ½ vanilla bean pod
• 1 teaspoon vanilla extract
• a pinch of salt
• 225 g all-purpose flour

Additionally:

• 1 egg white, lightly beaten (for brushing)
• granulated sugar, for coating

All ingredients should be at room temperature.

Place the butter and icing sugar in the bowl of a mixer and beat until light and fluffy. Add the vanilla seeds, vanilla extract, and salt, and mix until combined. Add the flour and mix just until incorporated. Add the pistachios and mix briefly, only until combined. If the dough seems too crumbly at this stage, add a little cold milk (I added 2 tablespoons) and mix – the dough should come together into a ball.

Shape the dough into a log about 30 cm long and 4 cm thick, lightly dusting the work surface with flour. Wrap tightly in parchment paper and chill in the refrigerator for at least 2 hours, or preferably overnight.

Remove the chilled dough from the refrigerator and unwrap. Brush lightly with the beaten egg white and roll in granulated sugar. Using a sharp knife, slice into rounds about 8 mm thick and place on a baking sheet lined with parchment paper.

Bake at 180°C, preferably with convection, for about 12 minutes or slightly longer, until the edges are lightly golden. Remove from the oven and cool on a wire rack.

Store the pistachio shortbread cookies in an airtight tin at room temperature for up to 7 days.

Enjoy!

Recipe source:”Saving room for dessert“.