Pistachio Lemon Shortbread Cookies
Deliciously buttery and zesty, these Pistachio Lemon Shortbread Cookies are easily made and perfect for cozy evenings or special gatherings. Enjoy the delightful crunch of pistachios in every bite!
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened The star of the show. This helps make the cookies melt-in-your-mouth good.
- 2/3 cup powdered sugar Accentuates the sweet buttery flavor.
- 1 tsp pure vanilla extract Adds depth and warmth.
- 1 unit zest of 1 lemon Provides a refreshing, zesty flavor.
- 2 cups all-purpose flour The base of our cookies.
- 1/2 tsp salt Balances the sweetness.
- 3/4 cup chopped roasted pistachios Adds a satisfying crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the pure vanilla extract and lemon zest, mixing until well combined.
- Gradually add in the all-purpose flour and sprinkle in the salt. Mix until everything is combined.
- Fold in the chopped roasted pistachios gently with a spatula.
- Roll the dough into small balls (about 1 inch) and place them on a baking sheet lined with parchment paper, slightly flattening each ball.
- Bake cookies for about 12-15 minutes until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies keep well in an airtight container for up to a week. You can freeze the dough or baked cookies to enjoy later. For best results, use room temperature butter and avoid overmixing.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 4g
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