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Easy Pistachio Shortbread Cookies Recipe

Easy Pistachio Shortbread Cookies

Buttery slice-and-bake shortbread cookies made with vanilla, powdered sugar, and chopped unsalted pistachios. The cookies stay tender in the center with lightly golden edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (60 g) Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2 cups (240-250 g) All-purpose flour
  • 1/2 teaspoon Fine salt
  • 3/4 to 1 cup (90-125 g) Unsalted pistachios, chopped
Optional Flavor Additions
  • 1/4 teaspoon Almond extract
  • 1-2 teaspoons Finely grated lemon or orange zest

Method
 

Step-by-Step
  1. Beat softened butter and powdered sugar until smooth and creamy, about 1-2 minutes. Mix in vanilla and any optional almond extract or citrus zest.
  2. Whisk flour and salt together in a separate bowl. Gradually mix the dry ingredients into the butter mixture just until the dough comes together.
  3. Fold in the chopped pistachios. Shape the dough into a log about 2 inches (5 cm) in diameter, wrap tightly, and refrigerate for 30-60 minutes.
  4. Heat the oven to 350°F (175°C). Slice the chilled log into rounds about 1/4 inch (6 mm) thick and arrange them on parchment-lined baking sheets.
  5. Bake for 12-15 minutes, until the edges are just lightly golden and the centers remain pale. Cool on the baking sheet for 5 minutes, then transfer to a rack.

Notes

Use unsalted pistachios so you can control the salt. Do not over-whip the butter or overbake the cookies. For a decorative finish, drizzle or dip completely cooled cookies in melted white chocolate.