Pistachio Shortbread Cookies

I LOVE cookies! Cookies of ALL kinds. So far, I have never found a cookie I don’t like, and believe me, I have tried many cookies in my day too. This latest batch of cookies was a batch or two of some delicious pistachio shortbread cookies.

Once again, I was inspired by our very own My Meals Are On Wheels, Ohio Cook, https://beatcancer2010.wordpress.com/. I get a lot of great recipe ideas here. So thank you again, for yet another fabulous recipe idea. 🙂

I doubled the recipe since I was making them for my weekly church coffee cart. One batch will make about 2 dozen cookies. I also substituted the cardamom for cinnamon. I like cardamom, but when I was looking through all my spices, I couldn’t find it, though I know I have it. So, cinnamon it was. Besides, I like cinnamon more than I like cardamom anyway. They sill came out great. 🙂

Pistachio Shortbread Cookies

2 sticks of softened butter

1/2 cup +1 TBSP sugar

1 tsp vanilla

1/2 tsp cardamom or cinnamon

1 egg

2 cups flour

2/3 cup chopped pistachios

Combine the flour and cinnamon together and set aside.

Cream the eggs and sugar together then add the egg and vanilla. Add the flour and cinnamon mixture, 1/2 at a time, mixing in between.

Fold in the chopped pistachios.

Shape the dough into logs about 10 inches in length, then wrap in plastic wrap and refrigerate for at least one hour before slicing.

When the dough is set, preheat the oven to 350* F or 190* C and slice into slices that are about 1/2 inch thick. Place the slices on a cookies sheet lined with parchment paper, spacing them about 1 inch apart.

Bake for about 15 minutes or until they start to turn a light golden color around the edges. Then enjoy with friends or family. These cookies are delicious. Not too sweet, but just sweet enough. I dare you to stop at just one. 🙂

Sweeten up your days as best as you can. Cookies always help with that. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.