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Pistachio Shortbread Recipe

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★★★★★

5 from 80 reviews

This Pistachio Shortbread recipe creates delicate, buttery cookies with a crisp crumb and a rich pistachio flavor. Enhanced with vanilla and a subtle hint of salt, these shortbreads are rolled in coarse sugar for a delightful crunch on the outside. Perfect for gifting or enjoying with tea, they are easy to prepare and freeze well for later indulgence.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 1/2 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 3/4 cup toasted, chopped pistachios (if using raw pistachios, roast them on a baking sheet at 350°F for 12 minutes, then cool)

For Decorating

  • 1/2 cup coarse or sanding sugar (optional but recommended)
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Prepare the Cookie Dough: In a stand mixer fitted with a paddle attachment or using a large bowl with a handheld mixer, combine the room temperature unsalted butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low speed until the mixture is creamy and fully combined, about 1 1/2 minutes.
  2. Incorporate Flour and Pistachios: Add the all-purpose flour and the toasted, chopped pistachios to the butter mixture. Mix on low speed just until the ingredients come together and the dough starts to clump, approximately 2 minutes. Avoid overmixing to maintain a tender texture.
  3. Shape and Chill the Dough: Turn the dough onto a clean cutting board and gently form it into a flat disc. Cut the disc into two equal halves. Roll each half into a 9-inch long log, wrap tightly with plastic wrap, and freeze for 30 minutes or until firm to make slicing easier.
  4. Preheat Oven: While the dough chills, preheat your oven to 350°F (177°C) to prepare for baking.
  5. Prepare Dough Logs for Baking: Remove the dough logs from the freezer and unwrap them. Brush each log evenly with the beaten egg wash for a glossy finish and roll them in coarse sugar to coat the outer surface for added texture and sweetness.
  6. Slice Cookies: Using a sharp chef’s knife, cut the coated logs into 1/3 inch thick slices. Arrange the slices on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking, leaving space between each cookie.
  7. Bake the Cookies: Bake one sheet at a time in the preheated oven for 18 to 20 minutes, rotating the baking sheet 180 degrees halfway through baking to ensure even browning.
  8. Cool Before Serving: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving, letting them develop their perfect buttery and crumbly texture. Store baked cookies in an airtight container for up to 4 days, or freeze the unbaked dough logs for up to 2 months.

Notes

  • If using raw pistachios, roast them ahead of time at 350°F for 12 minutes and cool completely before adding to the dough.
  • Using parchment paper or a silicone baking mat is essential to prevent cookies from sticking.
  • The optional egg wash gives the cookies a beautiful golden sheen and helps the coarse sugar adhere better.
  • Freeze dough logs to make slicing easier and to preserve dough for up to 2 months.
  • For best baking results, bake one sheet at a time and rotate halfway through for even cooking.

Keywords: pistachio shortbread, buttery cookies, pistachio cookies, shortbread recipe, holiday cookies, easy dessert

Find it online: https://cheframi.com/pistachio-shortbread-recipe/