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A classic and oh so good: pistachio shortbread cookies.
Shortbread cookies are those cookies you don’t often think of, but every time you take a bite of them you regret ever forgetting how delicious they are.
These pistachio shortbread cookies are the perfect butter cookie for pretty much any occasion — the holidays, dinner parties or to keep in the cookie jar throughout the year. The addition of the crushed pistachios add a nutty flavor that balances beautifully with the buttery, sweet cookie.
Serve them with a hot cup of tea or coffee and you’ll be smitten.
This recipe is apart of our Mozie Holiday Cookie Box. Check it our HERE.
Pistachio Shortbread Cookies
Ingredient Snapshot:
- Softened Butter: Softening the butter allows the butter and the sugar to cream together and create a tender shortbread cookie.
- Powdered Sugar: Powdered sugar creates a lighter cookie crumb and the melt-in-your-mouth consistency.
- All-Purpose Flour: 2 cups of all-purpose flour makes these cookies light, but slightly dense — which is exactly how we like our shortbread cookies.
- Vanilla: Pure vanilla or vanilla pasta adds a gorgeous flavor to the cookie.
- Pistachios: We recommend chopping the pistachios pretty fine. When the cookies are sliced, you don’t want too big of chunks to distract from the taste and texture of the cookie.
Cookie Recipe Q & A:
Are shortbread cookies easy to make?
Shortbread cookies are super easy to make. There are only 5 ingredients in this recipe, very minimal steps and it’s hard to go wrong following the directions.
When we’re hosting a game night, holiday party or taking a treat to a friends house, shortbread cookies are our go-to. They take little time to make and we almost always have the ingredients in our kitchen.
Do I need to chill the shortbread cookie dough?
Yes, you do need to chill this dough. As the dough chills, it solidifies. When the shortbread cookies are baked, the chilled dough will help keep the cookies shape and prevent it from spreading.
How do I store Shortbread cookies?
Shortbread Cookie Dough Storage: Roll and wrap the cookie dough in parchment paper and secure with tape at the ends. Store the dough in your refrigerator up to 7 days before baking. You can also store the cookie dough in your freezer in a freezer Ziplock up to three months.
Shortbread Cookie Storage: Once the cookies are baked, store them in an air tight container at room temperature for 5-7 days (if they even last that long — LOL).
Equipment You’ll Need for This Recipe
Stand Mixer or Hand Mixer
Cookie Sheet
Want more cookie recipes? Check out these ideas:
- No-Bake Chocolate Peanut Butter Pretzel Bars
- Iced Gingerbread Cookies
- Peanut Butter Oreo Cheesecake Cookies
Pistachio Shortbread Cookies
- Total Time: 25 minutes + 1-2 hours to chill
- Yield: 30 cookies 1x
Description
A buttery, soft cookie filled with specks of pistachio.
Ingredients
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 2 cups flour
- 1 cup pistachios, finely chopped
Instructions
- Preheat oven to 325F.
- Add butter, powdered sugar, vanilla and flour to a stand mixing bowl. Mix until a crumble is formed.
- Add the chopped pistachios and mix in for a few more seconds.
- Form the dough into a ball and roll it in between parchment paper. Use the flat edge of a bench scraper to make a square edge around the roll to make a square cookie shape.
- Let the dough chill for 1-2 hours or overnight.
- Cut slices, place on baking sheet and bake for 10-14 minutes, until the bottoms are barely brown.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15
- Category: Dessert
