Here’s a buttery, crisp, melt-in-your-mouth pistachio shortbread recipe that’s easy and absolutely delicious.
💚 Pistachio Shortbread Cookies
⭐ Ingredients (makes ~20 cookies)
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) sugar
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
- ½ cup (60 g) finely chopped pistachios
(Use roasted, unsalted or lightly salted.)
Optional:
- Extra pistachios for rolling edges
- A splash of almond extract (⅛ tsp) for a deeper nutty flavor
⭐ Instructions
1. Cream the butter & sugar
Beat softened butter and sugar together until light and creamy (1–2 minutes).
2. Add flavorings
Mix in vanilla (and almond extract if using).
3. Add dry ingredients
Add flour and salt. Mix until the dough starts to come together—crumbly at first, then cohesive.
4. Add pistachios
Fold in the chopped pistachios evenly.
5. Shape the dough
- Form the dough into a log (about 2 inches thick)
OR flatten into a disc for cut-out cookies. - Wrap tightly in plastic wrap.
6. Chill
Refrigerate at least 1 hour (or freeze 20 minutes). This prevents spreading.
7. Slice & bake
- Preheat oven to 325°F (165°C).
- Slice cookies ~½ inch thick.
- Place on a lined baking sheet.
- Bake 15–18 minutes, until edges are just lightly golden.
8. Cool
Let cool completely—they firm up as they cool.
⭐ Optional Enhancements
- White chocolate drizzle after cooling
- Roll the log in chopped pistachios before slicing
- Add citrus zest (lemon or orange) to brighten the flavor
- Dip half the cookie in dark chocolate
If you want, I can give you:
✅ A pistachio–rose shortbread
✅ A gluten-free version
✅ A pistachio shortbread bar version (pressed into a pan)
