Prune + Pistachio Shortbread Cookies | The Dish on Healthy
Prune + Pistachio Shortbread Cookies
45 mins prepServes 24
These shortbread cookies melt in your mouth with a delicious blend of prune and pistachio flavors. Made with either vanilla ghee or grass-fed butter, they are also easily adaptable to gluten-free flour.
Preheat your oven to 350F. Use an electric mixer with a paddle attachment and combine butter and sugar together until “creamed”. Add the vanilla, then finally add the flour and sea salt and mix on low until the dough forms. Mix in the prunes and pistachios. Place it on a table that’s been dusted with flour and shape it into a flat ball. Wrap in plastic and place it in the fridge for 30 minutes to chill. Roll the dough flat until about 1/2 inch thick and cut into shapes. Place them in a baking tray with parchment paper and feel free to dust with more sugar or crushed pistachios on top. Bake for about 20-25 minutes or until edges are golden. Allow them to cool to room temperature.
