These pistachio shortbread leaves are yet another variation on my favourite plant-based shortbread recipe and also just a really great cookie for the entire winter season.
Preheat the oven to 325. Line two baking sheets with parchment or silpats.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter at medium speed until smooth and blended.
With the mixer still running on low speed, slowly add in the flour, a little at a time. Finish up by adding the pistachios and continue to mix until everything is well-blended.
Turn the dough out onto a well-floured surface and roll it out to 1/4" thick. Cut out your leaf shapes and transfer them to the baking sheets. Sprinkle each cookie with a pinch of regular granulated sugar.
Bake for 11-11.5 minutes, rotating your baking sheets halfway through.
Let cool for at least five minutes, or until the cookies are firm enough to handle. Enjoy!