Pistachio Shortbread Cookies Recipe
There’s something truly special about Pistachio Shortbread Cookies: each buttery bite is deliciously crisp, delicately crumbly, and dotted with vibrant green pistachios, making them as beautiful as they are irresistible. These cookies blend the classic melt-in-your-mouth texture of shortbread with the rich, nutty flavor of pistachios, creating a treat that’s just as perfect for everyday snacking as it is for holiday gifting. If you love simple elegance in your desserts, this is a recipe you’ll want to keep on repeat.
Ingredients You’ll Need
It’s amazing how just a handful of pantry staples can come together to create something so luxurious. Each ingredient in these Pistachio Shortbread Cookies has a specific role, whether it’s adding richness, structure, or that lovely pop of color and flavor.
- Unsalted butter (1 cup, softened): The key to buttery, tender shortbread—use good-quality butter for the best flavor.
- Powdered sugar (1/2 cup): Gives the cookies a delicate sweetness and ultra-smooth texture.
- Vanilla extract (1 tsp): Adds warmth and enhances all the other flavors.
- All-purpose flour (2 cups): Provides the structure and that characteristic shortbread “snap.”
- Salt (1/4 tsp): Just enough to balance out the sweetness and make the pistachios pop.
- Finely chopped shelled pistachios (3/4 cup, unsalted preferred): Bring color, crunch, and unmistakable nutty taste to every bite.
- Optional: extra chopped pistachios or coarse sugar for topping: Adds sparkle and extra texture for an eye-catching finish.
How to Make Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together until the mixture is light and fluffy. This is where the magic begins—creaming them well ensures a super tender crumb and that classic melt-in-your-mouth bite. Don’t rush this step; two to three minutes with a hand mixer is perfect.
Step 2: Mix in the Vanilla
Add that splash of vanilla extract and blend until it’s fully incorporated. You’ll instantly notice a warm, cozy aroma that promises delicious things ahead!
Step 3: Combine the Dry Ingredients
Gradually work in the flour and salt, mixing just until a soft dough forms. Over-mixing at this stage can make the cookies tough, so go gently—you want your Pistachio Shortbread Cookies delicate and crumbly.
Step 4: Fold in Pistachios
Gently stir in the chopped pistachios. Their pop of green looks gorgeous and delivers the unique flavor that sets these cookies apart. If you’re a big pistachio fan, feel free to add a little extra!
Step 5: Shape and Chill the Dough
Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and pop them in the fridge for at least an hour. Chilling not only makes slicing easier, but it also helps the cookies maintain that perfectly round shape.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. Unwrap the dough and slice it into 1/4-inch rounds, arranging them about an inch apart on the tray. Sprinkle the tops with extra pistachios or coarse sugar for festive flair, then bake 12–14 minutes until just golden at the edges. Resist the urge to overbake for the softest center!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes—they’re fragile while hot—then move them to a rack to cool completely. The aroma in your kitchen right now is incredible, and the wait is oh-so-worth it.
How to Serve Pistachio Shortbread Cookies
Garnishes
Turn up the wow factor by sprinkling warm cookies with extra chopped pistachios or a dusting of coarse sugar. For a playful twist, you could even dip one half of each cookie in melted dark chocolate and sprinkle more pistachios on top. Beautiful and delicious!
Side Dishes
Pistachio Shortbread Cookies practically beg for a cup of hot tea or rich coffee on the side. They’re also lovely served with a bowl of fresh berries, a dollop of whipped cream, or tucked onto a holiday cookie tray alongside citrusy treats and decadent chocolate bites.
Creative Ways to Present
Stack these cookies in a clear jar tied with a festive ribbon for elegant gifting, or arrange them in a pretty tin with parchment dividers. For parties, press them gently onto mini mounds of homemade ice cream or use them to sandwich a scoop of pistachio gelato for the ultimate frozen treat.
Make Ahead and Storage
Storing Leftovers
Your Pistachio Shortbread Cookies will keep beautifully in an airtight container at room temperature for up to one week. To maintain their signature crispness, make sure they’re completely cool before storing.
Freezing
These cookies are freezer-friendly! Place cooled cookies in a freezer-safe bag or container, separating layers with parchment. They’ll keep for up to two months, so you can always have a stash ready for guests or sudden cravings.
Reheating
If you’d like to refresh the texture, pop frozen or day-old cookies in a 300°F (150°C) oven for 3–5 minutes. Let them cool briefly on a rack and they’ll taste just-baked all over again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can! Just be sure to reduce or omit the added salt in the recipe so your Pistachio Shortbread Cookies don’t end up too salty.
How finely should I chop the pistachios?
A fine chop is best—think small enough to distribute throughout the dough, but large enough for some crunch and that pretty green look. Too large and the cookies may not hold together as well.
Do I have to chill the dough?
Chilling is non-negotiable for best results! It not only makes the dough easier to slice but also helps your Pistachio Shortbread Cookies hold their shape and achieve a tender, crumbly texture.
Can I add citrus zest to the dough?
Absolutely! A little lemon or orange zest gives a gorgeous fresh note that pairs beautifully with pistachios. Just stir it in with the pistachios before chilling the dough.
What’s the best way to gift these cookies?
Layer your Pistachio Shortbread Cookies in a festive tin or glass jar, using parchment between layers to protect them. Add a handmade label for a personal touch that friends and family will adore.
Final Thoughts
If you’re on the hunt for a cookie that’s just as stunning on a dessert table as it is comforting with a cup of tea, you can’t go wrong with Pistachio Shortbread Cookies. Every batch brings joy with its buttery crunch and pistachio-filled goodness—give them a try, and they might just become your new signature bake!
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Pistachio Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delicate and buttery, these Pistachio Shortbread Cookies are a delightful treat with a nutty crunch. Perfect for holiday gifting or a sweet indulgence any time of year.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped shelled pistachios (unsalted preferred)
- Optional: extra chopped pistachios or coarse sugar for topping
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Mix in Vanilla: Add the vanilla extract to the mixture.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until combined.
- Fold in Pistachios: Gently fold in the chopped pistachios.
- Shape and Chill: Divide the dough, shape into logs, wrap, and refrigerate for at least 1 hour.
- Preheat and Slice: Preheat oven, slice chilled dough, and place on a baking sheet.
- Bake: Sprinkle with extras if desired and bake until lightly golden.
- Cool and Enjoy: Let cool briefly before transferring to a wire rack to cool completely.
Notes
Notes:
- These cookies freeze well and are great for gifting.
- For a citrus twist, add 1/2 tsp lemon or orange zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 4g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
