Pistachio Delight Shortbread: A Nutty, Buttery Treat

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal.

Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. Add the vanilla extract (and almond extract, if using) and continue mixing.

Add the Dry Ingredients:
Gradually add the flour and salt to the butter mixture, mixing until a dough forms. If the dough seems too dry, add a tablespoon of milk to help bind it together.

Incorporate the Pistachios:
Gently fold the chopped pistachios into the dough until evenly distributed. The dough should be firm but slightly crumbly.

Shape the Cookies:
Turn the dough out onto a lightly floured surface and roll it into a log, about 1 1/2 inches in diameter. If you prefer, you can roll the dough into small balls and then flatten them into discs.

Chill the Dough (Optional):
For more defined edges, wrap the dough log in plastic wrap and chill in the refrigerator for about 30 minutes. This step is optional but helps the cookies maintain their shape during baking.

Slice and Bake:
If using a log shape, slice the dough into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

Cool and Garnish:
Allow the shortbread cookies to cool completely on the baking sheet. Garnish with a few additional chopped pistachios for a beautiful presentation.

Serving and Storage Tips: