Go Back
–+ servings

Pistachio Shortbread Cookies

Light, buttery shortbread cookies studded with crushed pistachios, crisp at the edges and tender in the center, perfect for holiday cookie plates or afternoon tea.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Nutrition Notes

Ingredients
  

Shortbread Base
  • 1 cup unsalted butter, softened Use high-quality unsalted butter for the best flavor.
  • 2/3 cup powdered sugar Powdered sugar gives the most tender shortbread.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Measure by spooning into the cup to avoid a dry, crumbly dough.
  • 1/4 teaspoon salt Adjust if using salted butter.
Pistachio Addition
  • 1/2 cup crushed pistachios Toast pistachios for a deeper flavor if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat the softened butter and powdered sugar together until pale and fluffy.
  3. Stir in the vanilla extract until evenly mixed.
  4. Gradually add the all-purpose flour and salt, mixing just until a cohesive dough forms.
  5. Fold in the crushed pistachios until evenly distributed.
  6. Shape the dough into logs (about 1½–2 inches in diameter), wrap them, and chill in the refrigerator for about 30 minutes.
Baking
  1. Remove the logs from the fridge and slice into rounds about 1/4-inch thick.
  2. Place the rounds on a parchment-lined baking sheet with space between each.
  3. Bake for 12–15 minutes until the edges are lightly golden.
  4. Cool on the sheet for a few minutes before transferring to a rack to cool completely.

Nutrition

Serving: 1gCalories: 135kcalCarbohydrates: 12gProtein: 1.8gFat: 9gSaturated Fat: 5gSodium: 20mgFiber: 0.5gSugar: 4g

Notes

Store cooled shortbread in an airtight container for up to one week or freeze for up to three months. Chill dough logs wrapped tightly for later use.

Tried this recipe?

Let us know how it was!