Pistachio Shortbread Cookies Recipe

OMG, these pistachio shortbread cookies are seriously the next-level treat I never knew I needed in my life! Mixing the buttery richness with a hint of vanilla and those delicately nutty pistachios is just a straight-up flavor win. 🙌

These pistachio shortbread cookies have a rich buttery flavor, but I wouldn’t call them standard shortbread. They achieve a delightful balance of flavor and texture.

Yes, there’s softened unsalted butter in the recipe. But along with the Butter, there’s a flavorful medley of finely chopped pistachios, a bit of vanilla extract, and just enough all-purpose flour to give these cookies a perfect, crumbly texture.

They taste like no other shortbread I know.

Pistachio Shortbread Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and smooth texture.
• Powdered Sugar: Ensures a velvety, sweet consistency.
• Salt: Enhances the flavors, balances sweetness.
• Vanilla Extract: Provides aromatic warmth and depth.
• All-Purpose Flour: Forms the structural base.
• Pistachios: Adds crunch, protein, and nutty flavor.

Pistachio Shortbread Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup finely chopped pistachios

How to Make this Pistachio Shortbread Cookies Recipe

1. In a big mixing bowl, combine the softened butter and powdered sugar, and mix them together until light and fluffy. You can use a stand mixer for this part if you want to be hands-free while you add in the next few ingredients. If you’re using a hand mixer, be sure to stop mixing from time to time and scrape the sides of the bowl so that all of the butter and sugar gets incorporated in the creaming part of this process.

2. Include the salt and vanilla extract in the butter mixture and blend until everything is well combined.

3. Slowly incorporate the all-purpose flour into the mixture, ensuring that the flour is completely mixed in before adding any more, and mix until the dough forms.

4. Carefully incorporate the finely chopped pistachios so that they are distributed evenly throughout the dough.

5. Divide the dough in two and shape each part into a log about two inches in diameter. Wrap each log in plastic wrap.

6. Chill the logs for at least 1 hour in the refrigerator so that they are good and resilient for cutting.

7. Heat the oven to 350°F (175°C) and cover a baking sheet with parchment paper.

8. Remove the dough logs from their wrappers and cut them into rounds that are each 1/4 inch thick. Lay the rounds on the baking sheet that you have made ready, and space them so that they are nearly an inch apart.

9. Place in the pre-warmed oven and set the timer for 10 to 12 minutes. Watch for the edges of the cookies to turn a light golden brown. This is the only way I know to make such a special choice on the low-calorie cookie front.

10. Let the cookies cool on the baking sheet for a few minutes. Then move them to a wire rack to finish cooling completely. Enjoy!

Pistachio Shortbread Cookies Recipe Equipment Needed

1. Stand mixer or hand mixer
2. Large mixing bowl
3. Rubber spatula or silicone spatula
4. Measuring cups and spoons
5. Knife (for chopping pistachios)
6. Plastic wrap
7. Refrigerator
8. Baking sheet
9. Parchment paper
10. Oven
11. Serrated knife (for cutting dough logs into rounds)
12. Wire cooling rack

FAQ

• Can I use salted butter instead of unsalted?Using salted butter in a recipe for shortbread makes it too salty. If you want to use salted butter, you must adjust the amount of salt called for in your recipe for shortbread.
• Can I substitute another type of nut for the pistachios?Certainly. They can work as substitutes, even if the flavor will vary somewhat. Almonds, walnuts, and pecans do a nice job standing in, and they change the dish in a wholly acceptable way.
• How do I ensure the cookies have a tender texture?Do not mix the dough too thoroughly. Mix just until the ingredients are combined to maintain a tender texture.
• Can the dough be prepared ahead of time?The dough can indeed be prepared ahead of time. Encase it well in plastic wrap and keep it in the refrigerator for as much as 2 days prior to baking.
• Are these cookies suitable for freezing?You can freeze the cookies after you have baked them. Once the cookies are cool, put them in a container that doesn’t allow any air to get in and place them in the freezer. Baked cookies can last up to 3 months in there.
• What is the best way to chop the pistachios?To achieve optimal results, it is recommended to utilize a food processor for finely chopping the pistachios. However, if a food processor is not available, chopping them by hand with a sharp knife will suffice.
• How do I know when the cookies are done baking?The cookies ought to be golden only slightly around the edges. They will harden as they cool, so don’t overbake them.

Pistachio Shortbread Cookies Recipe Substitutions and Variations

1 cup coconut oil or 1 cup of vegan butter, at room temperature: We substitute the dairy-free butter with solid coconut oil at room temperature. 1 cup gluten-free flour blend: We make our own gluten-free flour blend in-house with brown rice flour, white rice flour, and sweet rice flour. You can use any gluten-free flour blend for this. 1 cup light brown sugar: We use coconut palm sugar in place of brown sugar. You can use whatever light brown sugar you have on hand, however.
1/2 cup powdered sugar: Substitute with 1/2 cup granulated sugar mixed to a powder consistency.
1/4 teaspoon salt. You can leave this out if you are using salted butter.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract for a different flavor profile.
1/2 cup finely chopped pistachios. Substitute with 1/2 cup finely chopped almonds or walnuts. Sugar and chocolate are not part of this equation. Those are ingredients that masquerade as healthy. But what about healthful fats? The kind you want to eat in moderation for both satiety and nausea control? The kind that keeps the bread together? This is where the pistachio and its close cousin the almond enter the equation.

Pro Tips

1. Perfect Consistency For best results, ensure the butter is truly softened but not melting. Softened butter should slightly resist when touched but still hold an indentation. This will help achieve the right light and fluffy texture when creaming with sugar.

2. Chill Thoroughly Make sure to chill the dough logs for at least an hour or even overnight if time allows. This not only firms the dough for easier slicing but also enhances flavor and prevents the cookies from spreading too much during baking.

3. Uniform Slices Use a sharp knife for cutting the dough into rounds after chilling. A clean, sharp cut helps the cookies maintain a uniform shape, ensuring even baking. You can also briefly warm the knife blade under hot water and dry it before slicing to make smoother cuts.

4. Monitor Baking Since oven temperatures can vary slightly, start checking your cookies a couple of minutes early to avoid over-baking. The cookies should be just lightly golden at the edges to ensure they remain tender and buttery.

5. Enhance Flavor Consider toasting the chopped pistachios lightly before adding them to the dough. This brings out a deeper, nuttier flavor and adds an extra layer of complexity to your cookies. Let the pistachios cool completely after toasting before adding them to the dough.