If you’re looking for the ultimate buttery treat with a festive touch, look no further than these Pistachio Shortbread Cookies. Delicate, crisp, and packed with roasted pistachios, these cookies are dipped in rich chocolate for a luxurious finish. Whether you’re baking for a holiday cookie exchange or prepping make-ahead treats for guests, these are sure to be a showstopper.
Why You’ll Love These Pistachio Shortbread Cookies
- Crisp, crumbly texture that melts in your mouth
- Roasted pistachios add flavor, texture, and visual appeal
- Chocolate-dipped for an extra indulgent touch
- Slice-and-bake style makes them perfect for prepping ahead
- Easily customizable with dried fruits, white chocolate, or citrus zest
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup roasted pistachios, finely chopped
- ½ cup roasted pistachios, whole
- 1 cup dark chocolate chips or chopped chocolate (for dipping)
Instructions
- Cream the butter and sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and vanilla extract on medium speed for about 5 minutes until light and fluffy. - Add the dry ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture with the mixer on low speed until just combined. - Fold in the pistachios
Add both chopped and whole pistachios to the dough and gently fold with a spatula until evenly distributed. - Shape the dough into a log
Turn the dough out onto a piece of parchment paper. Roll it into a 10-inch log (about 2 inches in diameter). Wrap tightly and refrigerate for at least 3 hours or overnight.
- Preheat and slice
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them about 1 inch apart on the prepared sheet. - Bake
Bake for 13–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. - Dip in chocolate
Melt the dark chocolate in a microwave-safe bowl or double boiler. Dip each cooled cookie halfway into the melted chocolate. Place on parchment and allow the chocolate to set. Optionally, sprinkle more crushed pistachios on the wet chocolate.
Tips for Success
- Make sure the butter is at room temperature for a smooth, creamy dough.
- Don’t skip chilling the dough—it helps maintain the cookie shape and ensures that signature crumbly shortbread texture.
- Use high-quality chocolate for dipping—dark, milk, or even white all work beautifully.
- Rotate the dough log every few slices to maintain round shape.
Variations
- Add dried cranberries or orange zest for a holiday twist.
- Swap in almonds or hazelnuts if pistachios aren’t your favorite.
- Use white chocolate for a sweeter, more colorful coating.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough (sliced or whole) for up to 2 months. Thaw before baking as instructed.