Blueberry-pistachio butter cookies.

Blueberry-pistachio butter cookies. recept

Name: Blueberry-pistachio butter cookies.
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 225 g cold butter, cut into cubes; 300 g all-purpose flour; 100 g granulated sugar; 1/2 teaspoon salt; 75 g dried blueberries; 75 g pistachios, roughly chopped (unsalted or lightly salted); 1 teaspoon vanilla extract (or 1 packet of vanilla sugar)

Easy to prepare
20 portions
60 minutes

Jan, 19. 12. 2025

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Crisp cookies with a rich buttery flavor that literally melt in your mouth

These blueberry-pistachio butter cookies belong among more luxurious homemade baked goods that appeal not only by flavor but also by texture. The base is a rich buttery dough, dried blueberries add a subtle tartness and pistachios a pleasant crunch. The result is cookies that are tender, fragrant and ideal with coffee, tea or as an edible gift.

The recipe is tested, simple and reliable, provided you work with cold butter and keep kneading brief.

For 20 portions

Ingredients

225 g cold butter, cut into cubes
300 g all-purpose flour
100 g granulated sugar
1/2 teaspoon salt
75 g dried blueberries
75 g pistachios, roughly chopped (unsalted or lightly salted)
1 teaspoon vanilla extract (or 1 packet of vanilla sugar)

Preparation procedure

Preparing the shortcrust dough Into a large bowl, add the all-purpose flour, granulated sugar and salt. Add the cold butter cut into small cubes. Use your fingers to quickly work the butter into the flour mixture until a crumbly texture resembling coarse breadcrumbs forms. The butter must not melt. Add the vanilla extract (or vanilla sugar) and quickly bring the dough together into a compact mass. Do not knead the dough for long, otherwise the cookies will harden after baking.
Adding blueberries and pistachios Add the dried blueberries and chopped pistachios to the dough. Work briefly so they are evenly distributed, but the dough remains crumbly.
Chilling the dough Divide the dough into two portions and shape each into a log about 4–5 cm in diameter. Wrap them in plastic wrap or foil and place in the refrigerator for at least 30 minutes, ideally 1–2 hours. Chilling is key for the proper texture of the cookies.
Preparing for baking Preheat the oven to 175 °C. Line a baking sheet with parchment paper.
Slicing and baking Remove the chilled logs from the fridge and use a sharp knife to cut into slices about 5 mm thick. Arrange the cookies on the baking sheet with small gaps between them. Bake 12–15 minutes, until the edges begin to turn lightly golden. The surface of the cookies may remain pale – this ensures their crispness.
Cooling After baking, let the cookies cool on the sheet for about 5 minutes, then transfer them to a rack and let them cool completely. Freshly baked cookies are very fragile.