Pistachio Lemon Butter Shortbreads

Ingredients:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 tablespoon lemon zest

2 cups all-purpose flour

1/2 cup finely ground pistachios

1/4 teaspoon salt

2 tablespoons powdered sugar (for dusting, optional)

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Stir in vanilla extract and lemon zest.

In a separate bowl, whisk together flour, ground pistachios, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet about 1 inch apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.

Optional: Dust with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 12 servings