Pistachio Shortbread Cookies Recipe

Introduction

Pistachio shortbread cookies are a delightful twist on a classic treat, combining rich buttery flavor with the subtle crunch of ground pistachios. These tender, crumbly cookies are perfect for afternoon tea or sharing with friends during the holidays.

Ingredients

• 1 cup unbleached all-purpose flour (plus more for the work surface)
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup shelled raw or roasted pistachios
• 1/2 teaspoon vanilla extract
• 1 stick unsalted butter (cold, cut into 1/4-inch (6-mm) pieces)
• 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar (for garnish)

Instructions

1. Step 1: Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground.
2. Step 2: Scatter the butter pieces into the food processor and pulse several times to cut the butter into the flour. Stop pulsing as soon as the ingredients just come together and cling to one another, avoiding overmixing so the dough doesn’t turn into a paste.
3. Step 3: Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. If the dough is too sticky, chill it in the fridge for about 10 minutes or dampen your hands slightly with cold water to help.
4. Step 4: Wrap the dough log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours or up to 5 days. The dough can also be frozen for up to 3 weeks when wrapped securely.
5. Step 5: Preheat the oven to 325ºF (163ºC) and position two racks in the center of the oven. Line two rimmed baking sheets with parchment paper.
6. Step 6: Cut the chilled dough into 1/2-inch-thick coins and place them about 2 inches apart on the prepared baking sheets. Lightly brush the tops with water and sprinkle generously with sugar.
7. Step 7: Bake for 15 to 18 minutes, until the cookies are lightly golden brown on top and bottom. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a toasty flavor, use roasted pistachios instead of raw. Just be sure they’re unsalted.
• If you don’t have a food processor, finely chop the pistachios and mix the dough by hand using a pastry cutter or two forks.
• Add a pinch of cinnamon or orange zest to the dough for a subtle, aromatic twist.
• Use sanding or raw sugar for garnish to add a sparkling crunch on top of the cookies.

Storage

Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks. They keep their crisp texture well. If you want to store them longer, freeze the baked cookies in an airtight container for up to 3 months. To reheat, let frozen cookies come to room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to control the saltiness in the dough. If using salted nuts, reduce or omit the added kosher salt.

How can I tell when the cookies are done baking?

The cookies are done once they turn a light golden brown on both the top and bottom. They should feel firm but still tender when gently pressed.

Pistachio Shortbread Cookies Recipe

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★★★★★

4.6 from 117 reviews

These Pistachio Shortbread Cookies offer a delightful combination of buttery richness and crunchy pistachios, creating a melt-in-your-mouth treat perfect for any occasion. Ground pistachios are blended into a tender shortbread dough, chilled to perfection, and baked until lightly golden, then finished with a sprinkling of sugar for a sweet, crisp topping.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 33 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Main Ingredients

• 1 cup unbleached all-purpose flour (plus more for the work surface)
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup shelled raw or roasted pistachios
• 1/2 teaspoon vanilla extract
• 1 stick unsalted butter (cold, cut into 1/4-inch (6-mm) pieces)

For Garnish

• 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar

Instructions

1. Prepare the dough: Pulse the flour, granulated sugar, kosher salt, raw or roasted pistachios, and vanilla extract in the bowl of a food processor for 1 to 2 minutes until the pistachios are finely ground. Then scatter the cold butter pieces into the processor and pulse several times, carefully watching the mixture to ensure the butter is just incorporated and the dough comes together without becoming a paste.
2. Shape and chill: Turn the dough onto a lightly floured work surface and form it into a log about 2 inches in diameter and 10 inches long. If sticky, chill in the refrigerator for about 10 minutes or dampen hands slightly with cold water to make shaping easier. Wrap the log tightly in plastic wrap or parchment paper, twisting ends to seal, and refrigerate for at least 2 hours or up to 5 days. The dough can also be frozen for up to 3 weeks.
3. Preheat and prepare baking sheets: Position two racks in the center of the oven and preheat to 325ºF (163ºC). Line two rimmed baking sheets with parchment paper.
4. Slice and arrange cookies: Remove chilled dough from refrigerator and cut into 1/2-inch-thick coins. Place the cookies about 2 inches apart on the prepared baking sheets. Lightly brush the tops with water, then sprinkle with the sugar of choice (granulated, sanding, or raw sugar).
5. Bake and cool: Bake the cookies for 15 to 18 minutes, or until they are lightly golden brown on both the top and bottom. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Storage: Store the cooled pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.

Notes

• Use cold butter for best texture in the shortbread dough.
• If dough is too sticky to work with, chill it briefly or dampen your hands with cold water to handle more easily.
• The pistachios can be raw or roasted depending on your flavor preference.
• Cookies can be frozen after forming the dough log for longer storage.
• Sanding sugar or raw sugar gives a nicer crunch on top compared to regular granulated sugar.
• Make sure not to over-process the dough to avoid a paste-like consistency.

Keywords: pistachio shortbread cookies, pistachio cookies, shortbread, nut cookies, easy cookies, buttery cookies