Description
A sophisticated twist on classic shortbread featuring earthy pistachios and a refreshing hint of mint, cut into elegant heart shapes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 3/4 cup finely ground pistachios
- 1/2 tsp peppermint extract
- 1/4 tsp sea salt
Instructions
- Pulse pistachios in a food processor until finely ground.
- Cream butter and powdered sugar until light and fluffy.
- Mix in the peppermint extract.
- Fold in the flour, salt, and ground pistachios until a dough forms.
- Chill the dough for 30 minutes.
- Roll dough to 1/4-inch thickness and cut into heart shapes.
- Chill cut-outs for 15 minutes while preheating oven to 325°F.
- Bake for 12-15 minutes until set.
Notes
High in healthy fats from nuts, naturally colored, and perfect for long-term storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 145 kcal per cookie