Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup shelled and roasted pistachios, chopped
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a food processor, chop the pistachios finely, but don’t turn them into a paste.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Gradually add the flour and chopped pistachios to the butter mixture. Mix until a dough forms.
- Roll the dough out on a floured surface to about 1/4 inch (6 mm) thick.
- Use a cookie cutter or knife to cut shapes like rounds or rectangles.
- Place the cookies on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 145 kcal per cookie | Servings: 24 cookies
