Description
A delicious twist on traditional shortbread, featuring the unique flavors of pistachios and cardamom.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shelled pistachios, finely chopped
- 1/2 teaspoon ground cardamom
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and almond extract, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, ground cardamom, and chopped pistachios.
- Gradually add the dry ingredients to the butter mixture, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- This recipe makes about 24 shortbread cookies.
- For a twist, try adding a tablespoon of orange zest to the dough for a citrusy flavor.
- You can substitute the pistachios with chopped almonds or walnuts for a different nutty taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Pistachio Cardamom Shortbread, shortbread cookies, dessert recipes