She Strengthens

Sweet Simplicity: Pistachio Shortbread Cookies

Looking for a sweet treat that’s easy to make and packed with flavor? Look no further than these delicious pistachio shortbread cookies! With just a few ingredients and minimal prep time, you’ll be enjoying rich, buttery cookies flecked with bright green pistachios and lemon zest in no time.

The Magic of Shortbread

Shortbread is a classic cookie that’s surprisingly simple to make. The key to success lies in using high-quality ingredients and taking the time to properly prepare the pan. By lining the pan with parchment paper and coating it with butter, you’ll ensure that your shortbread releases easily and doesn’t crumble apart.

Gather Your Ingredients

Before you begin, make sure you have the following ingredients on hand:

• 3/4 cup shelled, unsalted pistachios
• 1/2 cup plus 2 teaspoons granulated sugar
• 1/4 teaspoon fine salt
• 1 cup all-purpose flour
• 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon)

Toasting the Pistachios

To bring out the full flavor of the pistachios, toast them in a large frying pan over medium heat for 10-15 minutes, stirring occasionally. This will give them a fragrant, slightly golden aroma. Let them cool for 10 minutes before proceeding.

Combining the Ingredients

In a food processor, combine 1/2 cup of the toasted pistachios, 1/2 cup of the sugar, and the salt. Process until the pistachios are ground and the mixture resembles coarse sand. Add the flour and pulse to combine, followed by the measured butter and lemon zest. Pulse until the dough comes together, then stir in the remaining 1/4 cup of whole pistachios.

Assembling the Shortbread

Pour the mixture into the prepared pan and press it evenly into the corners using the base of a measuring cup or a glass. Use a fork to prick the shortbread gently all over the surface, then sprinkle with the remaining 2 teaspoons of sugar.

Baking to Perfection

Bake the shortbread in a preheated oven at 325°F for 35-40 minutes, or until lightly golden brown. Remove from the oven and let cool for 15 minutes before transferring to a wire rack.

Slicing and Serving

Once the shortbread has cooled completely, use a serrated knife to cut it into 1-by-2-inch rectangles. Serve and enjoy!

With these simple steps, you’ll be indulging in delicious pistachio shortbread cookies in no time. So go ahead, give it a try, and discover the joy of homemade baking!