These pistachio shortbread cookies are buttery, melt-in-your-mouth crumbly cookies studded with finely chopped pistachio pieces! Their nutty sweet taste makes them perfect to enjoy with a cup of coffee or tea.Â
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I am a huge fan of shortbread cookies from my 3 ingredient shortbread cookies to more decadent chocolate shortbread cookies and even whipped chocolate chip shortbread cookies!Â
I had yet to make one with one of my favorite nuts, though, and now these pistachio shortbread cookies are a new favorite Christmas cookie. They have a crumbly texture like classic simple shortbread but are sweet and nutty like a pistachio cookie, you will love them!
Why I Love This Recipe
- Slice and bake shortbread with nuts: There is no rolling or cutting involved, unless you want to, and the cookie dough comes together in only 20 minutes.
- Sweet and flavorful: These shortbread pistachio cookies are crumbly with a light, sweet taste and nutty, slightly crunchy texture!Â
- Perfect for gifting: These would be perfect to add to holiday cookie trays and gift boxes with Italian Christmas cookies!
Ingredient Notes
- Flour: All-purpose flour is best.Â
- Butter: For the best buttery shortbread, I like to use a good quality salted butter softened to room temperature.Â
- Granulated sugar: Granulated white sugar adds a sweet taste while keeping the cookies crumbly in texture.
- Salt: Just a pinch but if using unsalted butter add ¼ teaspoon salt.
- Pistachios: Shelled unsalted pistachios that are roasted and coarsely or finely chopped.
How to Make Pistachio Shortbread Cookies
In a mixing bowl, stand mixer or even food processor, mix the butter, sugar and vanilla until creamy.
Sift the flour and salt into the bowl and combine on low speed.
Add the chopped pistachios and mix just to combine, do not over mix or your cookies will turn out dense.
Cover the bowl and chill, or you could form the dough into a log, wrap and chill.
Slice the log into ¼ inch slices or roll the dough and cut out with your favorite cookie cutters or roll into balls and lightly flatten with a fork (dipped in flour). Place the cookies on the prepared baking sheets and chill while the oven is pre-heating.
Bake until cookies start to turn golden around the edges. Cool for on the baking sheets then move to a wire rack to cool completely.
baking tips
- If you only have raw pistachios, roast them in the oven at 350°F for 12 minutes. Cool then chop and use in this pistachio shortbread cookies recipe.Â
- After chilling the dough if it is too cold to slice through or roll out, rest at room temperature for about 10-15 minutes then slice.Â
- Shortbread cookies bake at a low temperature and can be hard to tell when they are done. They should appear more matte on top and change in color slightly. If you still aren’t sure, slide a spatula under one and check the bottom, it will be light brown in color.
- Out of the oven these cookies are very delicate. Let them cool then enjoy at room temperature!
Mix-In Ideas and Decorating the Cookies
- Sandwich cookies: Take some inspiration from my Italian sandwich cookies and sandwich two cookies with Nutella or your favorite jam.
- Chocolate pistachio shortbread cookies: These look so elegant half dipped in dark chocolate then sprinkled with sea salt! Use the same technique for dipping that I use in my chocolate hazelnut shortbread cookies.
- Flavoring: For more nutty flavor add some almond extract to the shortbread dough.Â
- Citrus zest: Fresh orange zest would pair well and add bright flavor to these pistachios shortbread cookies.Â
- Dried cranberries: For a cranberry pistachio shortbread cookie, fold in dried cranberries just like in my cranberry shortbread cookies.
- Chocolate chips: Unsweetened or milk chocolate chips would add even more texture and rich flavor.Â
Storage and Freezing
- Store: Store logs of dough in the refrigerator for up to 3 days. Baked pistachio shortbread recipe can be stored in an airtight container at room temperature for 3- 5 days. I think they actually taste better on day 3 than day 1!
- Freeze: You can also freeze the cookie dough logs for up to 3 months. Thaw overnight in the refrigerator then slice and bake cookies. You can freeze baked pistachio shortbread cookies
More Pistachio Recipes
These Pistachio Shortbread Cookies are a new favorite in our house. I hope they are in your house too! Enjoy!
- 2 cups all purpose flour
- 1 cup butter good quality (cubed & softened)
- ½ cup granulated sugar
- 1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
- ½-1 cup pistachios (roasted and coarsely or finely chopped)
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In a mixing bowl or stand mixer beat the butter, sugar and vanilla until creamy approximately 2-3 minutes. Sift the flour and salt into the bowl and combine on low speed.
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When almost combined add the pistachios and mix to just to combine, do not over mix. Cover the bowl and chill 60 minutes, or you could form the dough into a log, wrap and chill.
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Either slice the log into ¼ inch slices or roll the dough and cut out with your favourite cookie cutters or roll into balls and lightly flatten with fork (dipped in flour). Place the cookies on parchment paper lined baking sheets and chill 15 minutes while the oven is pre-heating.
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Pre-heat the oven to 320F.
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Bake for approximately 10-12 minutes. Let cool 10 minutes on the baking sheets then move to a wire rack to cool completely. Enjoy!
How to store the Pistachio Shortbread Cookies
Store:Â Store logs of dough in the refrigerator for up to 3 days. Baked pistachio shortbread recipe can be stored in an airtight container at room temperature for 3- 5 days. I think they actually taste better on day 3 than day 1!
Freeze:Â You can also freeze the cookie dough logs for up to 3 months. Thaw overnight in the refrigerator then slice and bake cookies. You can freeze baked pistachio shortbread cookies
Calories: 91kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.4mg