Pistachio butter shortbread cookies

Cookie wakes up from surgery; “why is my jar of pistachio butter empty??” Surgeon says… “who do u thingk gave u the pistachio butter?”

Preheat oven to 300F.

Cream together 3/4 cup of room-temperature butter and 1/2 cup (I used the whole jar pictured above, which came out to just over 1/2 cup) of pistachio butter. This could probably be substituted for any other nut butter, such as Nutella. If using unsweetened butter, add ~1/2 cup of powdered sugar and cream with the butter.

Add 2 cups flour and a pinch of salt (depending on whether the butter is salted). Mix until combined.

Press the dough into an 8”-square pan. Bake for 30-45 minutes or until the edges are golden brown.

Note: I first made this recipe slightly differently, with less butter and more flour, and the cookies came out quite dry, so I modified it a bit here.