Description
Buttery, crumbly shortbread cookies infused with zesty lemon and studded with chopped pistachios, finished with a delicate dusting of powdered sugar for a snowy effect.
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 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the flour, chopped pistachios, lemon zest, vanilla extract, and salt until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening slightly with your palm.
- Bake for 18-20 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes.
- While still warm, dust the cookies generously with powdered sugar for a snowy finish.
Notes
You can customize the seasonings to taste.