Description
Delicate, buttery shortbread cookies with a hint of lemon and crunchy pistachios.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup finely chopped pistachios
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in lemon zest.
- Gradually add flour and salt, mixing until just combined. Fold in chopped pistachios.
- Roll dough into 1-inch balls and place on baking sheet. Flatten slightly with a fork.
- Bake for 18-20 minutes, until edges are lightly golden. Cool on wire rack before serving.
Notes
You can customize the seasonings to taste.