These cookies are incredibly easy to make with just a few ingredients, yet they deliver a refined and satisfying flavor. The buttery shortbread base pairs beautifully with the naturally sweet and earthy flavor of pistachios. They’re make-ahead friendly, freeze well, and look as beautiful as they taste. Ideal for gifting, entertaining, or enjoying with a warm drink.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Powdered sugar
All-purpose flour
Salt
Vanilla extract or almond extract
Chopped pistachios (shelled, unsalted)
Directions
In a large mixing bowl, cream the butter and powdered sugar together until smooth and creamy.
Mix in the vanilla or almond extract and salt.
Gradually add the flour, mixing until a soft dough forms.
Fold in the chopped pistachios until evenly distributed.
Shape the dough into a log (about 1.5 to 2 inches in diameter), wrap in plastic wrap, and chill for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing slightly apart.
Bake for 12–15 minutes, or until the edges just start to turn golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep time is 15 minutes, chill time is 1 hour, and bake time is 12–15 minutes. Total time is approximately 1 hour and 30 minutes.
Variations
Dip half of each cookie in melted dark or white chocolate and sprinkle with chopped pistachios.
Add a touch of lemon or orange zest for a citrus twist.
Use almond extract for a deeper nutty flavor.
Roll the dough in coarse sugar before slicing for added crunch.
Swap in other nuts like almonds or hazelnuts if pistachios aren’t available.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 2 months. No reheating is necessary—just bring to room temperature before serving.
FAQs
Can I use salted pistachios?
Yes, but reduce or omit the added salt in the recipe to avoid an overly salty result.
Do I need to toast the pistachios?
Toasting enhances their flavor but is optional. If using raw pistachios, a quick toast in the oven adds a deeper nutty taste.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for up to 2 months before baking.
How do I keep the cookies from spreading too much?
Make sure the dough is well-chilled before slicing and baking to maintain their shape.
Can I roll out and cut the dough with cookie cutters?
Yes, chill the dough, roll it out to about ¼ inch thick, and use cookie cutters as desired.
Can I use a food processor to make the dough?
Yes, a food processor works well for shortbread. Just be careful not to overmix once the flour is added.
Can I add chocolate chips?
Yes, mini chocolate chips pair nicely with pistachios and add a sweet contrast.
Why are my cookies crumbly?
Shortbread is naturally crumbly, but overbaking or not enough butter can make them too dry. Ensure accurate measurements.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend for similar results.
What’s the best way to chop pistachios?
Use a knife for coarse pieces or a food processor for finer texture. Be careful not to grind them too finely.
Conclusion
Pistachio Shortbread Cookies are the perfect blend of elegance and ease, offering a buttery, nutty treat with a satisfying crumb. Whether you’re baking for the holidays, a special occasion, or a simple snack, these cookies deliver timeless flavor and charm. Once you try them, they’re bound to become a staple in your cookie collection.
Pistachio Shortbread Cookies are rich, buttery, and crumbly cookies studded with chopped pistachios, offering a delicate nutty flavor and melt-in-your-mouth texture—perfect for gifting, tea time, or holiday celebrations.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract or 1/2 tsp almond extract
1/2 cup chopped unsalted pistachios (shelled)
Instructions
In a large mixing bowl, cream the butter and powdered sugar together until smooth and creamy.
Mix in the vanilla or almond extract and salt.
Gradually add the flour, mixing until a soft dough forms.
Fold in the chopped pistachios until evenly distributed.
Shape the dough into a log about 1.5 to 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use almond extract for a more pronounced nutty flavor.Dip in chocolate and sprinkle with pistachios for an elegant finish.Roll the dough in coarse sugar before slicing for added texture.Toast pistachios beforehand to enhance flavor.Dough can be frozen for up to 2 months—slice and bake as needed.
