Eid is fast approaching and what’s better than gifting your loved one some homemade cookies?
I love the idea of gifting homemade goodies, and these pistachio shortbread cookies make a fantastic option. The dough can be prepared beforehand, they stay fresh after being baked for several days, travel well, and most importantly they taste phenomenal.
They have that classic buttery shortbread taste, and they’re studded with delicious pistachios (you can switch them out for almonds as well!), and go so well with a cup of tea or coffee. You can dress them up with a drizzle of chocolate (I’m using white here; I imagine an almond shortbread with dark chocolate drizzle would be fantastic!) if you’re feeling fancy, or leave them plain- either way they’re fantastic!
Pistachio Shortbread Cookies
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- ¾ cup unsalted pistachios, raw or lightly roasted
- 1 cup unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup white chocolate chips, melted, optional
Preheat oven to 325°F and set aside a parchment lined baking sheet.
In a large bowl, combine flour, sugar, pistachios, butter, vanilla, and salt. Mix on low speed until the dough comes together and forms a cohesive ball.
Roll the prepared dough out between two sheets of parchment paper (using parchment paper eliminates the need to flour a surface, thus preventing the cookies from absorbing too much flour) to ¼-inch to ½-inch thickness. Cut the dough into 2 to 3-inch circles and place 1-inch apart on the prepared baking sheets. Refrigerate for at least 1 hour to prevent spreading.
Bake until the edges of the cookies start to turn light golden, about 11 to 13 minutes. Cool on the baking pan for 5 minutes, then transfer to a wire rack and cool completely.
Optional: To add a chocolate garnish, simply dip or drizzle melted chocolate on the cookies and place on a parchment lined baking sheet until it's set.