Pistachio Shortbread Cookies
User Reviews
3.9
Pistachio Shortbread Cookies
Description
This shortbread recipe uses a high butter content creamed with sugar and vanilla extract. The all-purpose flour is folded in gradually to create a dough that is crumbly but holds together with the pistachios evenly dispersed. The dough is then rolled out to about 1/3 to 1/2 inch thickness and cut into small 2-inch rounds.
Chilling the shaped cookies before baking helps maintain their form and texture. During baking at 350°F, the edges soften while the centers remain tender, and the rolled sugar around the edges adds a contrasting texture and mild sweetness. The cookies bake to a pale golden color and retain a rich buttery flavor enhanced by the slightly salty pistachios.
The recipe yields over two dozen cookies, making them suitable for gatherings or gift-giving. They can be stored after baking in an airtight container for freshness.
The cookies do not require frosting or fillings, allowing the nutty pistachio flavor to be the focus.
Ingredients
- 2 cups unsalted butter at room temperature
- 1 cup granulated sugar plus more for rolling cookie edges
- 4 tsp vanilla extract pure
- 4 cups all-purpose flour
- 2 cups pistachios I use salted and roasted nuts, whole, chopped
Instructions
- Cream the butter and the sugar together, scraping down your bowl as necessary. I use a stand mixer but you can also do this by hand.
- Beat in the vanilla.
- Fold the flour into the butter and sugar until it comes together to form a dough. It will be crumbly, but make sure all the flour gets incorporated.
- Fold in the pistachios and make sure you get them well distributed in the dough.
- Turn the dough out onto a lightly floured surface and bring together into a flat disk. Roll out to 1/3-1/2 inch thick. I sometimes like to top my dough with parchment or plastic wrap to make rolling easier.
- Cut out your cookies with small 2" cookie cutter, you will have about 2+ dozen. Roll the edges of your cookies in sugar.
- Refrigerate the cut cookies for an hour. (You can also do this overnight.)
- Preheat oven to 350F
- Roll the edges of the cookies in sugar and place on a parchment lined baking sheet 2 inches apart.
- Bake for about 15-20 minutes. The cookies will still be pale and soft, but will firm up as they cool. Note: shorter baking will result in a softer cookie, longer time will make them crispier.
- I like to roll the edges of the cookies again in sugar for an extra sparkly look. Let them cool on the pan just until cool enough to handle, and then gently roll the edges in the sugar. The cookies need to be warm for the sugar to adhere, but be careful because they are delicate at this stage.
- Cookies will last up to a week at room temperature. They can be frozen for up to 3 months.
Notes
- This recipe was originally published in 2013 and refreshed with updates and new photos in 2024.
- Use salted and roasted pistachios for balanced flavor contrast against the buttery dough.
- Chilling the cut cookies for at least one hour before baking helps maintain their shape during baking.
- Rolling cookie edges in sugar before baking adds a subtle crunch and sweetness.
- Bake the cookies at 350°F for 15-20 minutes until edges begin to turn pale golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 2mg | 0% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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