Buttery Pistachio Shortbread Cookies Recipe: Sweet Nutty Bliss

Buttery, crumbly shortbread meets a delightful nutty twist with these delectable pistachio shortbread cookies that melt in your mouth.

The classic Scottish treat takes on a luxurious green-hued charm when ground pistachios are folded into the rich dough.

Every baker knows the magic of a perfect shortbread, and this version adds a sophisticated nutty dimension that elevates the traditional recipe.

Pistachios bring a subtle earthy flavor and gorgeous color to these elegant cookies.

The combination of butter, flour, and finely chopped nuts creates a delicate, crisp texture that’s both comforting and refined.

These cookies are perfect for afternoon tea, holiday gatherings, or a quiet moment of indulgence.

Bake a batch and savor the irresistible blend of simplicity and gourmet flair.

FAQs

• Can I use salted butter instead of unsalted butter?

You can use salted butter, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

• How do I know if the dough is properly mixed?

The dough should come together without dry flour spots and look slightly crumbly but hold together when pressed.

• Can I freeze the cookie dough?

Yes, you can freeze the dough logs wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before slicing and baking.

• What if my pistachios are too large?

Chop the pistachios into smaller, uniform pieces to ensure even distribution and better texture in the cookies.

What Makes Pistachio Shortbread Cookies Special

• Craft a Gourmet Treat: Transform ordinary ingredients into a restaurant-quality beverage without professional barista skills, creating a luxurious drink right in your kitchen.
• Quick Coffee Companion: Prepare this delightful frappuccino in minutes, perfect for satisfying sudden coffee cravings or beating the heat with a refreshing cold drink.
• Customize Your Comfort: Easily adjust sweetness and toppings to match personal preferences, making it an adaptable recipe for different taste buds and dietary needs.
• Nutritious Indulgence: Incorporate fresh banana for natural sweetness and added nutrition, turning a decadent drink into a slightly healthier dessert alternative.

Everything Needed for Pistachio Shortbread Cookies

• Butter: A rich, creamy base that provides tender texture and delicious flavor to the shortbread cookies.
• Granulated Sugar: Adds sweetness and helps create a light, crumbly cookie texture.
• Flour: The primary structure-building ingredient that gives the cookies their classic shortbread consistency.

• Vanilla Extract: Adds a warm, classic flavor that complements the nutty pistachios.
• Pistachios: Provides a delightful crunch and distinctive nutty flavor to the cookies.

• Salt: Balances the sweetness and enhances the overall flavor profile of the cookies.
• Powdered Sugar: An optional elegant finishing touch that adds a light sweetness and decorative look.

Steps to Bake Pistachio Shortbread Cookies Easily

Step 1: Cream Butter and Sugar

In a spacious mixing bowl, whip the softened butter and sugar together until the mixture becomes fluffy and pale. Add vanilla extract and blend thoroughly.

Gradually incorporate flour and salt, mixing until just combined. Gently fold in chopped pistachios.

Step 2: Create Cookie Logs

Divide the dough into two equal portions. Roll each section into a smooth cylindrical log measuring approximately 2 inches wide.

Tightly wrap each log in plastic wrap. Refrigerate for a minimum of 30 minutes until the dough becomes firm.

Step 3: Prepare for Baking

Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Remove dough logs from refrigerator and slice into thin rounds approximately 1/4 inch thick. Arrange cookie slices about 1 inch apart on the prepared baking sheet.

Step 4: Bake to Golden Perfection

Place the baking sheet in the preheated oven. Bake for 12-15 minutes until the cookie edges turn a delicate golden color.

Let cookies rest on the baking sheet for 5 minutes. Transfer to a wire cooling rack and allow to cool completely.

Step 5: Finish and Serve

Optional: Dust cookies with a light sprinkle of powdered sugar for an elegant touch. Store cookies in an airtight container and enjoy within one week.

Notes for Buttery Pistachio Shortbread Lovers

• Take butter out of the refrigerator 30-45 minutes before baking to achieve the ideal creamy texture for mixing.
• Use the spoon-and-level method when measuring flour to prevent dense, tough cookies by avoiding packed measurements.
• Refrigerate the cookie logs for at least an hour for better flavor development and easier slicing with clean edges.
• Lightly toast chopped pistachios in a dry skillet for 2-3 minutes to enhance their nutty flavor and crunch before adding to the dough.
• Use a sharp knife and steady hand to slice cookies evenly, ensuring consistent baking and professional-looking results.

Creative Mixes for Pistachio Cookie Fans

• Almond Crunch Shortbread: Replace pistachios with sliced almonds for a classic nutty flavor and crisp texture.
• Gluten-Free Shortbread: Swap wheat flour with gluten-free all-purpose flour blend to accommodate celiac or gluten-sensitive diets.
• Chocolate-Dipped Pistachio: Partially dip cooled cookies in melted dark chocolate and sprinkle extra chopped pistachios for a decadent touch.
• Lemon Zest Shortbread: Add fresh lemon zest to the dough for a bright, citrusy undertone that complements the nutty pistachios.

What to Enjoy With Pistachio Shortbread

• Pair with Creamy Espresso: Serve these delicate pistachio shortbread cookies alongside a rich, smooth espresso that complements the nutty flavor and buttery texture, creating a sophisticated afternoon treat.
• Match with Honey Lavender Tea: Brew a delicate honey lavender tea that adds floral notes and subtle sweetness, enhancing the pistachio's earthy undertones and providing a gentle, aromatic companion to the cookies.
• Complement with Vanilla Bean Ice Cream: Top a scoop of creamy vanilla bean ice cream with crumbled shortbread cookies, letting the cold, smooth dessert contrast with the crisp, buttery cookie texture for a delightful sensory experience.

How to Keep Pistachio Shortbread Freshest

• Store cookies in an airtight container between parchment paper layers for up to 7 days. Keep them in the coolest part of the refrigerator to maintain freshness.
• Wrap cookie logs or baked cookies tightly in plastic wrap, then place in freezer-safe containers. Freeze uncooked dough logs for 3 months or baked cookies for 2 months.
• Remove frozen cookies from container and let sit at room temperature for 15-20 minutes. Frozen dough logs should thaw in refrigerator overnight before slicing and baking.
• Warm cookies in oven at 300F for 3-5 minutes to revive their crisp texture and enhance buttery flavor before serving.

Pistachio Shortbread Cookies Recipe

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4.9 from 25 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Crumbly, nutty pistachio shortbread cookies bring Mediterranean warmth to classic Scottish baking traditions. Sweet and buttery rounds melt delicately on palates, inviting you to savor each delicious Mediterranean-inspired crumb.

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Ingredients

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Main Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (100 g) chopped pistachios (unsalted)

Sweeteners and Flavoring:

• 1/2 cup (100 g) granulated sugar
• 1 teaspoon pure vanilla extract

Finishing and Seasoning:

• 1/4 teaspoon salt
• Optional: Powdered sugar for dusting

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Instructions

1. Cream butter and sugar in a spacious mixing bowl until airy and pale, incorporating vanilla extract for enhanced flavor profile.
2. Gently integrate flour and salt into the butter mixture, ensuring minimal mixing to maintain tender texture.
3. Delicately fold chopped pistachios throughout the dough, distributing nuts evenly for consistent crunch.
4. Partition dough into two equal portions, carefully forming cylindrical logs approximately 2 inches in diameter.
5. Tightly encase each log with plastic wrap, then refrigerate for 30-45 minutes until substantially firm.
6. Position oven rack in center and preheat to 350F (175C), simultaneously lining baking sheet with parchment paper.
7. Extract chilled dough logs and slice into precise 1/4-inch rounds using sharp knife, positioning cookies 1 inch apart on prepared sheet.
8. Bake for 12-15 minutes, monitoring until cookie edges transform into delicate golden hues.
9. Allow cookies to rest on baking sheet for 5 minutes, facilitating initial cooling and structural stabilization.
10. Transfer cookies to wire cooling rack, permitting complete temperature reduction.
11. Optional: Elegantly dust cookies with powdered sugar for refined presentation.
12. Store in sealed container at room temperature, maintaining freshness for up to 7 days.

Notes

• Make sure butter is softened at room temperature for smooth mixing and easier incorporation of ingredients.
• Chilling the dough helps prevent spreading and maintains the cookie’s shape during baking.
• Chopping pistachios finely ensures even distribution and prevents large chunks from falling out of the cookies.
• For gluten-free option, substitute all-purpose flour with almond flour or gluten-free flour blend to accommodate dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 152
• Sugar: 3 g
• Sodium: 10 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg