Pistachio Shortbread Cookies are a delicious twist on the classic shortbread cookie. Rich, buttery, and delicately crumbly, these cookies highlight the naturally sweet and nutty flavor of pistachios while keeping the simplicity that makes shortbread so beloved.
With their soft texture and subtle crunch, pistachio shortbread cookies are perfect for tea time, festive cookie boxes, or as an elegant homemade treat. They require only a handful of ingredients and minimal effort, yet the result feels refined and bakery-worthy.
Why Pistachio Shortbread Cookies Are Special
Traditional shortbread relies on butter for flavor and powdered sugar for its signature tender texture. Adding finely ground pistachios enhances the cookies with a natural green hue, gentle nuttiness, and a slightly richer mouthfeel.
A touch of vanilla and almond extract further intensifies the pistachio flavor without overpowering it. The dough is shaped into a log, chilled, then sliced and baked — a classic method that ensures uniform cookies and a perfect shortbread crumb.
Ingredients
Makes about 20–24 cookies
- 1 cup (115 g) raw, unsalted pistachios
- 1 cup (226 g) salted butter, softened
- ¾ cup (90 g) powdered sugar
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon coarse salt
Step-by-Step Instructions
1. Prepare the Pistachios
Place the pistachios in a food processor and pulse until finely ground. The texture should resemble coarse flour, with a few small pieces remaining for flavor and texture.
2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter with the powdered sugar until smooth, light, and creamy. Add the vanilla extract and almond extract, and mix until well combined.
3. Make the Dough
Add the ground pistachios to the butter mixture. Gently mix in the flour and salt, stirring just until a soft dough forms. Avoid overmixing to keep the cookies tender.
4. Shape and Chill
Transfer the dough onto plastic wrap and shape it into a firm log about 2 inches in diameter. Wrap tightly and refrigerate for at least 30–60 minutes, or until firm.
5. Slice and Bake
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and slice into rounds about ¼–½ inch thick. Arrange the cookies on the baking sheet, leaving space between each one.
Bake for 15–18 minutes, until the edges are lightly golden but the tops remain pale.
6. Cool
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Pistachio Shortbread
- Use raw pistachios for the best color and flavor
- Powdered sugar creates a softer, melt-in-your-mouth texture
- Chilling the dough helps the cookies keep their shape
- For extra elegance, drizzle with melted dark chocolate after cooling
Storage
Store pistachio shortbread cookies in an airtight container at room temperature for up to 7 days.
The dough can also be refrigerated for several days or frozen for later use.
Final Thought
These Pistachio Shortbread Cookies are simple, refined, and full of flavor. Whether served with coffee, gifted to loved ones, or enjoyed as a quiet indulgence, they prove that classic ingredients can create something truly special.