Pistachio Shortbread Cookies

If you’re obsessed with all things pistachio (same), then these buttery, melt-in-your-mouth Pistachio Shortbread Cookies are about to be your new favorite treat.

We’re talking rich, nutty flavor with just the right amount of crunch—made even better with our Natural Pistachio Artisan for that deep, real-deal pistachio goodness—no artificial flavors, just pure deliciousness. Shortbread has always been a classic, but pistachio takes it to a whole new level. These cookies have the perfect crumbly texture that pairs beautifully with your morning coffee or afternoon tea. We dressed these cookies up with a white chocolate drizzle and a sprinkle of chopped pistachios and lemon zest. 

These cookies are extremely easy to make, so beautiful that you won't want to eat them but to irresistible to pass up.  So, if you’re ready to bake something that’s both effortlessly chic and ridiculously delicious, it’s time to preheat that oven and get started. One bite, and you’ll be hooked.

Ingredients

• 3/4 cup unsalted butter (softened)
• 1/2 cup powdered sugar
• 2 1/2 tbs. Amoretti® Natural Pistachio Butter Artisan
• 1/2 tsp. Amoretti® Vanilla Bean Paste
• 1/2 cup chopped pistachios + more for garnish 
• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• zest of 1 lemon

Directions

1. Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper.
2. Beat your butter and powdered sugar in a stand or hand mixer until smooth, then add your Amoretti® Natural Pistachio Artisan Flavor, Amoretti® Vanilla Bean Paste and 1/2 cup of chopped pistachio. 
3. Whisk together the flour and salt in a medium mixing bowl until combined. Gradually add the flour mixture to the butter mixture, beating until just combined. Shape the dough into a 6 in. disk and wrap with plastic wrap, let chill in fridge until firm (at least 1 hour).
4. Roll out your dough on a lightly floured surface to be roughly 1/4-in. thickness. Cut desired shapes using a lightly floured cookie cutter, then freeze until firm (about 10 minutes). 
5. Bake for 15-20 minutes until edges set. Let cook on baking sheet for about 5 minutes  before transferring to a cooling rack. Let cool completely.
6. Melt some white chocolate using your prefered method (microwave or double boiler) then drizzle on top and sprinkle lemon zest and additional chopped pistachios over cookies.
7. Serve and enjoy!