Brown Butter Pistachio Shortbread Cookies
Equipment
- 1 Medium saucepan
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 2 Baking sheet
- 2 sheet parchment paper
- 1 rolling pin or bench scraper
- 1 sharp knife or bench knife
- 1 Wire rack
- 1 plastic wrap
Ingredients
- 227 gram unsalted butter browned and cooled
- 100 gram granulated sugar
- 55 gram powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 260 gram all-purpose flour
- 30 gram cornstarch
- 1/2 teaspoon fine sea salt
- 100 gram shelled pistachios lightly toasted and finely chopped
- 2 tablespoon coarse sugar for rolling (optional)
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring until milk solids turn amber and smell nutty, then pour into a bowl and cool to room temperature until opaque but soft.
- In a mixing bowl whisk together flour, cornstarch, and salt, then set aside.
- In another bowl beat the cooled browned butter with granulated sugar and powdered sugar until creamy and slightly fluffy, about 1 to 2 minutes.
- Mix in vanilla extract and almond extract until combined.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms with no dry patches.
- Fold in the chopped pistachios until evenly distributed without overmixing.
- Divide the dough in half and shape each portion into a 1.5-inch diameter log using plastic wrap, rolling to smooth and compact the dough.
- Chill the dough logs in the refrigerator until very firm, at least 1 hour.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Roll chilled logs in coarse sugar if using, then slice into 1/3-inch thick rounds, rotating the log as you cut to prevent flattening.
- Arrange slices 1 inch apart on prepared sheets and bake for 12 to 14 minutes until edges are set and just beginning to turn golden.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown the butter ahead so it has time to cool; if it’s warm, the dough will be greasy and spread more. Toasting pistachios intensifies flavor—5 to 7 minutes at 325°F is enough—then cool before chopping to avoid melting the butter in the dough. For clean rounds, use a sharp knife and a gentle sawing motion, or freeze logs for 10 minutes before slicing. If dough crumbles while slicing, press slices back together on the sheet; shortbread is forgiving. Swap 1 to 2 tablespoons of flour for finely ground pistachios for a greener hue, or dip edges in melted white chocolate once cooled. Store airtight for up to 1 week or freeze dough logs for 2 months for bake-on-demand cookies.
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