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- 1 cup unsalted butter, at room temperature - ¾ cup powdered sugar - 2 cups all-purpose flour - ½ cup pistachios, finely chopped - ½ teaspoon ground cardamom - ¼ teaspoon salt - 1 teaspoon vanilla extract - Additional chopped pistachios for garnish Each ingredient in this recipe plays a vital role. The unsalted butter gives the cookies a rich flavor and a tender texture. I prefer using room-temperature butter, as it mixes better with the sugar. The powdered sugar adds sweetness and helps create a soft crumb. All-purpose flour forms the base of the dough. It provides structure to the cookies. Finely chopped pistachios add a nutty flavor and a delightful crunch. Ground cardamom brings a warm, aromatic spice that blends beautifully with the other flavors. Salt balances the sweetness and enhances the overall taste. Vanilla extract adds a lovely depth to the cookies, making them even more tempting. You can easily swap ingredients if needed. For the butter, use a plant-based option like vegan butter. If you need a sugar substitute, powdered coconut sugar works well. For a gluten-free version, replace all-purpose flour with a gluten-free blend. You can also use almond flour for a unique flavor. If you don’t have cardamom, cinnamon can be a good alternative. Feel free to get creative with these substitutions while keeping the spirit of the pistachio cardamom shortbread intact! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, line a baking sheet with parchment paper. This will help the cookies not stick. Now, take your unsalted butter out. It should be at room temperature. This makes it easy to cream with the sugar. In a mixing bowl, add 1 cup of soft butter and ¾ cup of powdered sugar. Cream these together for about 3-4 minutes. You want the mixture to be light and fluffy. This step is key to a great texture. After creaming, add 1 teaspoon of vanilla extract to the butter mix. Stir it in well. In a separate bowl, combine 2 cups of all-purpose flour, ½ cup of finely chopped pistachios, ½ teaspoon of ground cardamom, and ¼ teaspoon of salt. Mix these dry ingredients until they are well blended. Now, gradually add the dry mix to the butter mixture. Mix it just until combined; be careful not to overmix. Overmixing can make your cookies tough. Once mixed, turn the dough onto a lightly floured surface. Shape it into a log, about 2 inches thick. Wrap this log in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it hold its shape when baking. After the dough has chilled, slice it into ¼-inch thick rounds. Place these slices on your prepared baking sheet, leaving about 1 inch between each. For a nice touch, sprinkle additional chopped pistachios on top of each cookie. Bake the cookies for 12-15 minutes. Keep an eye on them. You want the edges to be lightly golden. Once done, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer the cookies to a wire rack. Let them cool completely before serving. Enjoy your Pistachio Cardamom Shortbread with a hot cup of tea or coffee! To make the best Pistachio Cardamom Shortbread, focus on quality. Use fresh cardamom for a rich, warm flavor. The pistachios should be bright green and crunchy. They add a nice contrast to the buttery dough. A pinch of salt enhances sweetness and balances the flavors. When mixing, cream the butter and sugar well. This step adds air, giving cookies a light texture. Mix just until combined when adding flour. Overmixing can lead to tough cookies. Chill the dough for at least 30 minutes. This helps the cookies keep their shape while baking. Check for light golden edges. The centers may look soft, but that’s okay. They will firm up as they cool. If you want a crisper texture, leave them in the oven for an extra minute. Always cool them on a wire rack to avoid sogginess. Pro Tips Chill the Dough: Chilling the dough not only makes it easier to slice but also helps the cookies hold their shape while baking. Finely Chop Pistachios: Ensure the pistachios are finely chopped to distribute their flavor evenly throughout the shortbread. Use Room Temperature Butter: Using butter at room temperature allows for better incorporation of air, resulting in a lighter, fluffier texture. Watch the Baking Time: Keep an eye on the cookies while baking; they should be lightly golden around the edges for the perfect texture. {{image_2}} You can change the nuts in this recipe. Try almonds or hazelnuts for a new twist. Both give a nice crunch and flavor. If you want to mix it up, add chocolate chips or dried fruit. These additions can make your shortbread unique and fun! You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap works well, and you won't lose flavor. Just check that your other ingredients, like powdered sugar, are gluten-free too. Serve your Pistachio Cardamom Shortbread in fun ways. Pair them with tea or coffee for a lovely snack. You can also stack them in a jar for a cute gift. Adding a sprinkle of sea salt on top gives a nice contrast to the sweet cookie. Enjoy these cookies at a party or just for yourself! To keep your Pistachio Cardamom Shortbread fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This step prevents the cookies from becoming soft. You can keep them at room temperature for about a week. If you want to save some cookies for later, freezing is a great option. Slice the dough into rounds before baking. Place the rounds on a baking sheet and freeze for about an hour. Then, transfer them to a freezer bag. They will last up to three months in the freezer. When you want to enjoy them, bake directly from frozen. Just add a few extra minutes to the baking time. Homemade Pistachio Cardamom Shortbread can last for a week at room temperature. If you freeze them, they can last three months. To check for freshness, look for any signs of spoilage. If the cookies feel soft or have an off smell, it’s best to discard them. I love serving Pistachio Cardamom Shortbread with a warm cup of tea or coffee. The rich butter and nutty flavor pair well with hot drinks. You can also serve them on a pretty plate for guests. Adding a sprinkle of extra chopped pistachios on top makes them look fancy. For a fun twist, try serving them with a side of whipped cream or a fruit spread. They can brighten up any snack time. Yes, you can easily make these cookies ahead of time. After mixing the dough, shape it into a log and wrap it. You can freeze the log for up to three months. When you are ready to bake, just slice and bake them straight from the freezer. This makes it easy to enjoy fresh cookies anytime. You can also bake them in advance. Just store them in an airtight container at room temperature. Homemade Pistachio Cardamom Shortbread lasts about one week. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. They freeze well and can last for up to three months. Just remember to let them cool completely before storing. This ensures they stay crisp and tasty. Enjoy these delightful treats as a sweet snack or with a cozy drink! In this blog post, I shared how to make delicious Pistachio Cardamom Shortbread. We explored the key ingredients and offered easy substitutes. I provided simple steps for mixing, baking, and cooling the cookies. You learned tips for the best flavor and texture, along with fun variations to try. Don't forget storage tips to keep your cookies fresh. With this guide, you can enjoy tasty shortbread anytime, whether for yourself or to impress others. Baking is simple, fun, and rewarding! Enjoy each bite of your creations.

Pistachio Cardamom Shortbread

Deliciously buttery shortbread cookies infused with pistachios and cardamom.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, at room temperature
  • 0.75 cup powdered sugar
  • 2 cups all-purpose flour
  • 0.5 cup pistachios, finely chopped
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • to taste additional chopped pistachios for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream the room-temperature butter and powdered sugar together until light and fluffy, about 3-4 minutes.
  • Add the vanilla extract and mix well.
  • In another bowl, combine the all-purpose flour, finely chopped pistachios, ground cardamom, and salt. Mix until well blended.
  • Gradually add the flour mixture to the butter mixture, mixing just until combined; do not overmix.
  • Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
  • Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet about 1 inch apart.
  • Sprinkle additional chopped pistachios on top of each cookie for garnish.
  • Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Enjoy your Pistachio Cardamom Shortbread with tea or coffee!

Notes

Chill the dough for better slicing and texture.
Keyword cardamom, cookies, pistachio, shortbread