Pistachio Shortbread

Pistachio is one of our favorite nuts and my favorite flavor of ice cream. A cold front came in and I decided to make a batch of shortbread with a hint of pistachio. I used pistachio essence, crushed pistachio nuts, and a few drops of green food dye. My favorite thing about shortbread is how customizable it is! If you are avoiding or sensitive to food dyes you can omit it completely or go for a natural dye. Feel free to switch the type of nut, spices, and flavors to create your favorite cookie 🍪


1 cup softened butter 
1 /2 cup white sugar 
1 teaspoon almond extract 
2 teaspoon pistachio extract 
2 teaspoons water 
1 teaspoon salt 
2 cups flour
1/4 cup crushed pistachio nuts
3 drops green food dye


Preheat the oven to 325F. Cream the butter and sugar together. Add the extracts and water, followed by the salt. 
Add the flour one cup at a time until well combined, then add the remaining cup. 
Add the crushed pistachio nuts and the green food dye until the color and nuts are well distributed. 
Wrap the dough and chill for 30 minutes to an hour to firm up. Once chilled, roll the dough out and cut out with the cutter of your choice. I went for star cutters in two sizes. 
Place on a baking sheet and bake for 15-20 minutes until the edges have turned a light brown. Let cool on the sheet and enjoy! 

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