1-Let’s dive into making these Orange Pistachio Shortbread Cookies, which is simpler than you might think. Start by preheating your oven to 325°F and lining a baking sheet with parchment paper to keep things tidy and prevent sticking. This sets the stage for cookies that bake evenly and come out just right.

2-Next, in a large bowl, cream the 1 cup of unsalted butter until it’s light and fluffy, which usually takes a few minutes with a mixer. Gradually add the 3/4 cup of confectioner’s sugar and mix well to create a smooth base for your Orange Pistachio Shortbread Cookie dough. Then, stir in 3/4 of the chopped 4 ounces of pistachios and the 1 tablespoon of orange zest for that fresh, nutty flavor.

3-Now, incorporate the 8 1/2 ounces of all-purpose flour and 1/2 teaspoon of kosher salt into the butter mixture, mixing just until combined to avoid a tough dough. The key here is not to over-mix, and if it feels too sticky, add a bit more flour. Shape the dough into a disk and chill it in the fridge for at least 30 minutes or overnight for the best results and clean cutouts, especially on warm days.

4-Once chilled, roll the dough out to about 1/3 to 1/2 inch thickness on a lightly floured surface. Cut it into your favorite shapes and place them on the prepared baking sheet. Bake for 20-25 minutes until they turn a pale golden color, which keeps them tender inside.

5-After baking, let them cool on the sheet for a bit before moving to a rack. If you like, sprinkle with the optional 1/4 cup of sanding sugar once cooled for a pretty finish. For a fun twist, melt the 1/4 cup of chopped chocolate and dip one end of each cooled cookie, then roll it in the remaining finely chopped pistachios for added crunch.