Pistachio Shortbread

Pistachio Shortbread
  • Yield: 3 dozens


1cup unsalted butter, softened
1/3cup granulated sugar
1/3cup packed light brown sugar
1teaspoon vanilla extract
1/4teaspoon salt
2cups all-purpose flour
1/2cup chopped, toasted, shelled pistachios


  1. Preheat oven to 325F.
  2. In a large bowl, with an electric mixer on high, beat butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla and salt. Reduce speed to low and add flour and pistachios, mixing until just combined.
  3. Turn dough into an ungreased 13 x 9-inch baking pan. Spread dough evenly over bottom of pan. Bake 50 to 55 minutes, until golden brown and slightly darkened around the edges. Let cool in pan 5 minutes. Use a sharp knife to cut shortbread into 36 rectangles while still in pan. Let cool completely before removing from pan.