Pistachio Shortbread Cookies

Whether you’re looking for a holiday cookie or an everyday treat, these Pistachio Shortbread Cookies are the perfect choice. They are easy to make, but the taste and texture are impressive.

Prep Time5

Cook Time10

Chill time2

Total Time2 15

Servings:

Calories: 92kcal

Author: Karin and Ken

Ingredients

3 ounces unsalted pistachios shelled and chopped
1 stick butter unsalted and softened
50 grams granulated sugar about ¼ cup
⅛-1/4 teaspoon almond extract
125 grams all-purpose flour about 1 cup, plus more for dusting/rolling
½ teaspoon sea salt

Optional Toppings

3 ounces dark chocolate optional
pistachios shelled and finely chopped

Instructions

Optional Step: Blanche chopped pistachios for 30-60 seconds by covering with boiling hot water in a small bowl. Strain well and set aside.
Cream butter and sugar together on low speed in a stand mixer bowl with the paddle attachment for about 1 minute to combine.
Mix almond extract in for about 20 seconds, then flour and salt and run until a dough forms (about 1 minute).
Using the mixer or by hand add pistachios to the dough (if using the mixer, stop as soon as incorporated).
On a lightly floured surface, roll dough into a ball, then into a log (about 2 inches in diameter), cover tightly in plastic wrap and chill for at least 2 hours (I often do overnight).
When ready to bake, preheat oven to 325F and line a baking sheet with parchment paper.
With a sharp knife, slice ½ ” cookies and place them on prepared sheet with some space between (they will not spread too much).
Bake for 10 minutes or until the edges just start to look set, the tops will still look shimmery.
Chill on the cookie sheet for about 10 minutes before transferring to a wire rack to cool completely.
If topping, melt chocolate in a heat-safe bowl in the microwave, incrementally, mixing in between.
Carefully place melted chocolate into a piping bag, cut a small hole in the tip and drizzle as desired. Sprinkle with pistachios.

Video

Notes

Don’t leave these pistachio cookies in the oven too long, because you can risk overbaking them. This results in a dry and crumbly shortbread.
The pistachio shortbread dough is perfect to make ahead and freeze. It can last 4-6 months.
When the pistachio shortbread cookies are done, the edges will be set but not brown. It’s normal for the tops of the cookies to still be soft and shimmery; they will set more as they cool.

Nutrition