Pistachio and Lime Shortbread Cookies

🕒 Prep: 20 min
🔥 Cook: 15 min
🍽 Serves: 24
★★★★★
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These Pistachio and Lime Shortbread Cookies are a delightful twist on a classic treat. With a refreshing hint of lime and the rich crunch of pistachios, these cookies are perfect for any occasion where you want to impress with minimal fuss.

Ingredients for Pistachio and Lime Shortbread Cookies

Butter is the backbone of any good shortbread, providing richness and that melt-in-your-mouth texture. Granulated sugar and powdered sugar create a balance of sweetness and smoothness. Vanilla extract adds a subtle warmth and depth to the flavor profile. All-purpose flour is our structural hero, holding everything together. Pistachios add a nutty crunch that pairs beautifully with the zest of lime, which injects a bright, citrusy note. A pinch of salt enhances all these flavors, making them pop.

Tips & Tricks

  • For an extra burst of flavor, consider adding a few drops of lime juice to the dough along with the zest.
  • Don't skip the chilling step; it makes slicing the cookies much easier and helps them keep their shape.
  • If you prefer a finer texture, you can pulse the pistachios in a food processor before adding them to the dough.

Serving Suggestions

These cookies are a delightful treat on their own but pair wonderfully with a light, fruity tea or a refreshing lemonade. For an elegant dessert, serve alongside a scoop of vanilla bean ice cream with a sprinkle of extra lime zest on top.

Frequently Asked Questions

Can I use salted butter?
Yes, but reduce the added salt to a pinch to avoid overpowering the flavors.
How long do these cookies stay fresh?
Stored in an airtight container, they should remain fresh for up to a week.
Can I freeze the dough?
Absolutely! Wrap the log tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge before slicing and baking.

Pistachio and Lime Shortbread Cookies Recipe Walkthrough

First, get your oven preheating to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and make clean-up a breeze. In a large bowl, cream together your softened butter with both types of sugar until you achieve a light, fluffy texture. This process helps to incorporate air, which is crucial for that tender, crumbly texture.

Next, add in the vanilla extract and mix well. Gradually incorporate the flour and salt, stirring until just combined. You want to be careful not to overmix at this stage to keep the cookies tender. Now, fold in the pistachios and lime zest. Ensure these are evenly distributed throughout the dough to get a burst of flavor in every bite.

Shape your dough into a log about 2 inches in diameter and wrap it in plastic wrap. Pop it in the fridge for at least 30 minutes. This chilling step is essential for firming up the dough, making it easier to slice later.

Once chilled, unwrap your dough and slice it into 1/4-inch thick rounds. Lay them out on your prepared baking sheet, giving them at least an inch of space to spread as they bake. Slide them into the oven and bake for 12-15 minutes, until the edges just start to turn a lovely golden brown.

After baking, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit more before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • The combination of lime zest and pistachios creates a unique and memorable flavor.
  • Easy to prepare with ingredients you likely have on hand.
  • Perfectly buttery and crumbly with a refreshing citrus kick.
  • Chill-and-bake dough makes it easy to prepare ahead of time.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup shelled pistachios, chopped
Zest of 2 limes
1/4 tsp salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Mix in the vanilla extract, then gradually add the flour and salt, mixing until just combined.
4. Fold in the chopped pistachios and lime zest until evenly distributed.
5. Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Remove the dough from the fridge and slice into 1/4-inch thick rounds.
7. Place the cookies on the prepared baking sheet, spaced at least 1 inch apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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