Delicious Pistachio Shortbread Cookies: A Nutty, Buttery Treat Recipe
These Delicious Pistachio Shortbread Cookies are a nutty, buttery treat featuring finely chopped roasted pistachios baked into a tender, crumbly shortbread dough. Perfect for holidays, these easy-to-make cookies combine the richness of butter and the delicate crunch of pistachios, with optional chocolate-dipped or citrus variations to suit any palate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped roasted unsalted pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional for Serving
- Melted dark or milk chocolate for dipping
- Additional chopped pistachios or sea salt for garnish
Instructions
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth and tender cookie texture.
- Add the Flour and Pistachios: Sift the all-purpose flour into the butter mixture and blend until just combined. Then gently fold in the finely chopped roasted pistachios, distributing them evenly throughout the dough.
- Shape the Dough: Divide the dough into two equal portions and shape each into a 2-inch diameter log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up the dough for slicing.
- Slice and Bake: Preheat your oven to 350°F (175°C). Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet before transferring to a wire rack.
- Optional Chocolate-Dipping: Once cooled, dip the edges of the cookies into melted dark or milk chocolate, then sprinkle with extra chopped pistachios or sea salt if desired. Allow the chocolate to set before serving.
Notes
- Use room temperature butter to ensure easy creaming and a smooth dough.
- Chilling the dough logs is essential for maintaining cookie shape during baking.
- For a citrus twist, add 1 teaspoon of finely grated lemon zest to the dough.
- To make vegan cookies, substitute the unsalted butter with an equal amount of quality vegan butter.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: pistachio shortbread cookies, nutty cookies, buttery cookies, holiday cookies, shortbread recipe
