Pistachio Shortbread Cookies Recipe

Introduction

Pistachio shortbread cookies are a delightful treat, combining buttery richness with the subtle crunch of pistachios. These tender, melt-in-your-mouth cookies are perfect for sharing with friends or enjoying alongside a cup of tea.

Ingredients

• 7 tbsp salted butter
• 1/3 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 1 cup cake flour
• 1/2 cup pistachios

Instructions

1. Step 1: In a medium bowl, mix salted butter and confectioners’ sugar with a spatula until well combined. Add vanilla extract and mix well.
2. Step 2: Sift in cake flour. Mix until well incorporated.
3. Step 3: Add pistachios and mix until evenly distributed throughout the dough.
4. Step 4: Press the dough into a round log about 1.5-2 inches (4-5 cm) in diameter. You can also shape it into a square log if preferred. Wrap the dough with plastic wrap.
5. Step 5: Chill the dough log in the freezer for 30 minutes until very firm.
6. Step 6: When ready to bake, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a baking mat.
7. Step 7: Slice the log into 1/3 inch (1 cm) thick cookies using a sharp knife. Arrange the slices on the baking sheet, spacing them at least 1 inch (2.5 cm) apart.
8. Step 8: Bake the cookies for 18-20 minutes, until the bottom edges are golden brown. Remove from the oven.
9. Step 9: Transfer the cookies to a cooling rack and let them cool completely before storing in an airtight container.

Tips & Variations

• For extra flavor, lightly toast the pistachios before adding them to the dough.
• You can substitute cake flour with all-purpose flour, but the texture might be slightly less tender.
• Add a pinch of salt if using unsalted butter to balance sweetness.
• Try rolling the dough log in crushed pistachios before chilling for a decorative edge.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to one month. To reheat, warm in a low oven for a few minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios add a deeper flavor and crunch. Just ensure they are unsalted to avoid altering the cookie’s balance.

Why should I chill the dough before slicing and baking?

Chilling firms up the dough, making it easier to slice cleanly and helps the cookies hold their shape during baking for a tender texture.

Pistachio Shortbread Cookies Recipe

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★★★★★

4.6 from 75 reviews

• Author: Matteo
• Total Time: 1 hour 10 minutes
• Yield: 18 cookies 1x

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Description

These Pistachio Shortbread Cookies are buttery, tender, and delicately flavored with vanilla and crunchy pistachios. Perfectly baked to a golden edge, these cookies make an elegant and delicious treat ideal for tea time or festive occasions.

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Ingredients

Scale 1x2x3x

Ingredients

• 7 tbsp salted butter
• 1/3 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 1 cup cake flour
• 1/2 cup pistachios

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Instructions

1. Mix Butter and Sugar: In a medium bowl, combine the salted butter and confectioners’ sugar using a spatula until the mixture is smooth and well blended. Add vanilla extract and stir until fully incorporated.
2. Add Flour: Sift in the cake flour to the butter mixture, then mix gently until the dough is well combined but not overworked to keep the cookies tender.
3. Incorporate Pistachios: Fold in the pistachios evenly throughout the dough to ensure every bite has a nutty crunch.
4. Shape the Dough: Form the dough into a round log approximately 1.5 to 2 inches (4-5 cm) in diameter. For a different shape, you can also mold it into a square log. Wrap it tightly in plastic wrap.
5. Chill the Dough: Place the wrapped dough log in the freezer for 30 minutes to firm up, which makes slicing easier and helps maintain the shape during baking.
6. Prepare to Bake: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking.
7. Slice the Cookies: Using a sharp knife, cut the chilled dough log into slices about 1/3 inch (1 cm) thick. Arrange the cookie slices on the lined baking sheet with at least 1 inch (2.5 cm) space between each.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 18 to 20 minutes, or until the bottom edges turn a golden brown, indicating they are perfectly baked.
9. Cool and Store: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool completely before storing them in an airtight container to maintain freshness.

Notes

• Use cake flour to achieve a tender, delicate texture in the cookies.
• Chilling the dough log is essential for easy slicing and maintaining shape during baking.
• You can substitute unsalted butter and add a pinch of salt if preferred.
• For extra flavor, consider lightly toasting the pistachios before mixing them in.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pistachio shortbread, shortbread cookies, pistachio cookies, buttery cookies, vanilla cookies, holiday cookies