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Pistachio Shortbread Cookies
Pistachio shortbread cookies are simple and festive ~ they're crisp and buttery with a touch of sparkle for the holidays and beyond!
Prep Time
10 mins
Cook Time
10 mins
Chilling
3 hrs
Total Time
3 hrs 25 mins
Servings: 28 cookies
Calories: 260 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups unsalted butter, at room temperature
- 1 cup granulated sugar plus more for rolling the edges of the cookies
- 4 tsp pure vanilla extract
- 4 cups all purpose flour
- 2 cups whole pistachios, chopped I use salted and roasted nuts
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.
Cup of Yum
Notes
- *This recipe was first published in 2013. It has been updated and rephotographed in 2024.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
2mg
(0%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
442IU
(9%)
Vitamin C
0.5mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 260
% 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.