Pistachio Shortbread Cookies 

These Pistachio Shortbread Cookies from No Dash of Gluten (Via Bitty) are buttery, tender cookies studded with crunchy pistachios. Infused with vanilla and a hint of cornstarch for extra melt‑in‑your‑mouth texture, the dough is easy to make, chilled to maintain shape, and sliced into perfect rounds before baking. With minimal ingredients and elegant flavor, they’re ideal for gifting, afternoon tea, or anytime you crave something simple yet refined. The nutty pistachio flecks add interest and beauty to each bite.

Ingredients

• 1 cup (226 g) unsalted butter, room temperature
  
  

• ½ cup (100 g) granulated sugar
  
  

• 1 tsp vanilla extract
  
  

• 1¾ cups (≈ 220 g) all‑purpose flour
  
  

• ¼ cup (≈ 30 g) cornstarch
  
  

• 1 cup (120 g) shelled pistachios, roughly chopped
  
  

Directions

1. Cream together butter and sugar until light and fluffy. Stir in vanilla extract.
   
   

2. In a separate bowl, whisk flour and cornstarch. Gradually mix into butter mixture until a soft dough forms.
   
   

3. Fold in chopped pistachios evenly.
   
   

4. Shape dough into a log (~9–10 inches long), wrap tightly, and chill for at least 2 hours or overnight.
   
   

5. Preheat oven to 350 °F (175 °C). Slice chilled dough into rounds about ¼–⅓ inch thick. Place 2 inches apart on a parchment-lined baking sheet.
   
   

6. Optionally brush tops with water and sprinkle with sugar. Bake 10–12 minutes, until edges barely color.
   
   

7. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy.
   
   

Nutrients (estimate per cookie, based on 20 cookies)

• Calories: ~174 kcal
  
  

• Protein: ~2 g
  
  

• Carbohydrates: ~15 g (Sugars ~5 g; Fiber ~1 g)
  
  

• Total Fat: ~12 g (Saturated ~7 g; Monounsaturated ~3 g; Trans ~0.4 g)
  
  

• Cholesterol: ~25 mg
  
  

• Sodium: ~105 mg
  
  

• Potassium: ~57 mg
  
  

• Vitamin A: ~297 IU
  
  

• Vitamin C: ~0.2 mg
  
  

• Calcium: ~14 mg
  
  

• Iron: ~1 mg