Description
These Pistachio Shortbread Cookies are irresistibly buttery, tender, and delightfully crumbly, with rich vanilla flavor and crunchy toasted pistachios in every bite. Made with creamy butter, powdered sugar, and finely distributed pistachio pieces, these classic slice-and-bake cookies feature delicate golden edges and a beautiful sparkling sugar rim. Their melt-in-your-mouth texture and nutty flavor make them perfect for holiday cookie trays, elegant gatherings, homemade gifts, or enjoying with a warm cup of coffee or tea.
Ingredients
Scale
- For the Shortbread Dough:
- 1 cup (226 g / 2 sticks) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 1 1/2 tsp kosher salt
- 2 1/3 cups (290 g) all-purpose flour
- 3/4 cup (95 g) toasted shelled pistachios, roughly chopped
- For the Sparkling Rim Finish:
- 1 large egg, lightly beaten (for egg wash)
- 1/2 cup (100 g) coarse or sanding sugar, for rolling
Instructions
- Cream Butter, Powdered Sugar, and Vanilla: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter, powdered sugar, pure vanilla extract, and kosher salt on medium-low speed until smooth and creamy, about 1 1/2 minutes.
- Add Flour and Toasted Pistachios: Add the all-purpose flour and chopped toasted pistachios. Mix on low speed just until combined and the dough starts to clump together, about 2 minutes.
- Shape Into 9-Inch Logs: Turn the dough out onto a clean surface or cutting board and press it into a flat disc with your hands. Cut the dough in half and shape each half into a tight, smooth 9-inch-long log.
- Wrap and Freeze: Wrap each log tightly in plastic wrap and freeze for 30 minutes until thoroughly chilled and firm enough to slice cleanly.
- Preheat Oven and Line Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Coat Outer Rim in Coarse Sugar: Unwrap the chilled dough logs. Brush the outsides lightly with the beaten egg wash, then roll the logs in coarse or sanding sugar until the outer edges are evenly coated.
- Slice and Arrange: Use a sharp chef’s knife to slice the logs into 1/3-inch-thick rounds. Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake Until Golden Edges: Bake one sheet at a time at 350°F (175°C) for 18–20 minutes, rotating the pan 180 degrees halfway through, until the edges are lightly golden.
- Cool Completely on Pan: Let the cookies cool completely directly on the baking sheet before moving or eating them. This allows the delicate shortbread structure to set and ensures that perfect buttery, crumbly texture.
Notes
- How to Toast Raw Pistachios: If you only have raw pistachios, spread them on a baking sheet and roast them at 350°F (175°C) for about 12 minutes until fragrant and lightly toasted. Let them cool completely before chopping and adding to the dough!
- Always Use Parchment or Silicone Mats: Don’t skip the parchment paper or silicone mats! Because of the coarse sugar coating on the outer edges, these cookies will stick to a bare metal pan.
- Slice with a Sharp Chef’s Knife: Use a long, very sharp chef’s knife and press straight down in a single swift motion rather than sawing, which keeps the nut inclusions intact and the edges round.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 12mg