I’ve been toying with the idea of putting a holiday spin on my classic shortbread recipe, so I came up with two variations. The first is a nutty, crunchy pistachio version. Flecked with little bits of green, these little darlings have a subtle festive quality. I decided to make mine in the shape of mini snowflakes, which are the perfect size for a bite-size treat.
Pistachio Shortbread Cookies
- 3/4 lb. butter, softened
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 cup coarsely chopped pistachios
- Cream butter and confectioners’ sugar together until light.
- Sift flour and salt together and add to creamed butter mixture. Add vanilla and blend thoroughly. Mix in chopped pistachios.
- Gather dough into a ball, wrap in wax paper, and chill for 1-2 hours.
- Roll out chilled dough to 1/2-inch thickness. Using a cookie cutter of your choice, cut out the cookies.
- Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
- Preheat oven to 325 degrees. Bake for 17-20 minutes, or until just starting to color lightly. Cookies should not brown at all. (Don’t be fooled if they still look soft when you pull them out of the oven, they’ll firm up as they cool.) Cool on a rack.