Description

A delightful Pistachio Shortbread Cookie recipe featuring finely ground pistachios blended into a buttery, crumbly dough. These cookies are subtly sweet, with a tender texture and a crunchy pistachio bite, perfect for afternoon tea or a sweet snack. The dough is chilled, sliced, and baked to a delicate golden perfection, then sprinkled with sugar for a festive finish.

Ingredients

Scale

Dry Ingredients

1 cup unbleached all-purpose flour (plus more for the work surface)
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup shelled raw or roasted pistachios

Wet Ingredients

1/2 teaspoon vanilla extract
1 stick unsalted butter (cold, cut into 1/4-inch (6-mm) pieces)

Topping

1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar (for garnish)

Instructions

Prepare the Dough: Pulse the flour, granulated sugar, salt, pistachios, and vanilla extract in the bowl of a food processor for 1 to 2 minutes until the pistachios are finely ground. Add the cold, cut butter pieces and pulse several times to incorporate the butter into the flour mixture until the dough just comes together, being careful not to overprocess as the mixture can quickly turn into a paste.
Shape and Chill the Dough: Turn the dough onto a lightly floured surface and shape it into a log approximately 2 inches in diameter and 10 inches long. If sticky, chill the dough in the refrigerator for about 10 minutes to make it easier to handle, or dampen hands slightly with cold water. Wrap the log tightly in plastic wrap or parchment paper, twisting the ends to seal. Refrigerate for at least 2 hours or up to 5 days. The dough can also be frozen for up to 3 weeks if wrapped tightly.
Preheat Oven and Prepare Baking Sheets: Position two racks in the center of the oven and preheat it to 325ºF (163ºC). Line two rimmed baking sheets with parchment paper.
Slice and Garnish Cookies: Cut the chilled dough log into 1/2-inch-thick coins and place them 2 inches apart on the prepared baking sheets. Lightly brush the tops of each cookie with water and sprinkle with sugar for a sparkly finish.
Bake: Bake the cookies for 15 to 18 minutes, or until they are lightly golden brown on the top and bottom. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes.
Cool Completely and Store: Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Use raw or roasted pistachios according to preference; roasting adds a deeper nutty flavor.
Cold butter is crucial to achieve the crumbly shortbread texture; avoid over-mixing.
If dough is too soft to slice, chilling longer will help firm it up.
Sanding sugar or raw sugar as garnish adds a subtle crunch and attractive sparkle.
Store cookies in an airtight container to keep them fresh and prevent them from becoming stale.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pistachio shortbread cookies, shortbread cookies, pistachio cookies, buttery cookies, nutty cookies, easy dessert, homemade cookies