Print

Buttery Pistachio Shortbread Cookies

Print Recipe

These buttery pistachio shortbread cookies are tender, crumbly, and lightly sweet, with a rich, melt-in-your-mouth texture. Infused with vanilla and studded with chopped pistachios, they’re ideal for tea time, holiday gifting, or dessert platters.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2/3 cup chopped pistachios (unsalted, shelled)
  • 2 tbsp granulated sugar (for topping)

Instructions

  1. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
  2. Mix in the vanilla extract.
  3. Gradually add flour and salt, mixing until a soft dough forms.
  4. Fold in the chopped pistachios.
  5. Divide dough in half, shape each half into a log, wrap in plastic wrap, and chill for 1 hour.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Slice dough into 1/2-inch rounds and place on the baking sheet.
  8. Sprinkle tops with granulated sugar.
  9. Bake for 12–15 minutes or until edges are just golden.
  10. Let cool on a wire rack. Store in an airtight container.

Notes

  • Use high-quality butter for best flavor.
  • Chilling the dough ensures clean slices and helps maintain shape while baking.
  • Cookies can be frozen for up to a month.

Nutrition

Keywords: pistachio shortbread, buttery cookies, holiday cookies, tea time treats, shortbread recipe

Find it online: https://foodiecara.com/buttery-pistachio-shortbread-cookies/