These Pistachio Shortbread Cookies have the melt-in-your-mouth richness of traditional shortbread with a nutty twist. They’re sturdy enough to hold together without crumbling but still tender when you bite in. A plate of these cookies makes a perfect ending to dinner, especially if you add a scoop of vanilla ice cream on the side.
Slice-and-Bake Pistachio Shortbread Cookies
The dough only takes about 20 minutes to put together, and it’s as easy as letting the food processor do the work. It grinds the pistachios, cuts in the butter, and pulls the dough together in just a few quick pulses. From start to finish, you’ll spend less than 15 minutes actually mixing.
The dough does need a good hour in the fridge to firm up, which makes it easier to slice into even rounds. That bit of chilling also helps the cookies hold their shape in the oven, giving you neat, bakery-style edges without extra effort.
The pistachios really shine in these cookies. Using roasted, salted nuts gives them a deep, nutty flavor that keeps the buttery shortbread from tasting too sweet. They’re delicious with a cup of coffee or tea, but also make a great match for ice cream or something tangy like lemon or berries.
My husband loves lemon and pistachio, so of course these buttery cookies along with tart lemon shortbread bars are his favorite to eat with a cup of espresso after dinner.
The Simple Ingredients Behind These Cookies
You only need pantry staples and pistachios to make these cookies. Head to the recipe card for exact amounts.
The Easy Path to Crisp, Buttery Cookies
Step One: Grind the Nuts and Mix the Dry Ingredients
Step Two: Add Butter and Vanilla
Step Three: Bring the Dough Together
Don’t over process: It should look crumbly but hold together when pressed.
Step Four: Slice
Sharp slices: Use a serrated knife for neat cuts, especially if the dough is extra firm.
Step Five: Bake Until Golden
Keep a batch in the freezer and grab one to eat with your afternoon tea for coffee pick-me-up.
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Ingredients
- 1 cup salted and roasted pistachios chopped
- 1 ¼ cups flour
- ¾ cups sugar
- 1 teaspoon salt
- ½ cup butter cut into ½ inch pieces
- 1 teaspoon vanilla
- 2 tablespoons ice water
Instructions
- Add pistachios to a food processor and pulse until finely ground, but not a paste, about 30 seconds. Add flour, sugar and salt and pulse to combine. Add butter and vanilla and pulse until it is incorporated and the consistency of cornmeal. Slowly add cold water and process just until a crumbly dough begins to form.
- Shape into a 2 inch log and wrap in plastic wrap. Refrigerate for an hour until it is firm.
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- Once the dough is firm, slice into ¼ inch slices and place on prepared baking sheets. Bake for 15-18 minutes until the edges are slightly brown. Allow to cool slightly on the baking sheet then transfer to a wire rack to cool.
Notes
- If you don’t have a food processor, you will need to grind the nuts and then you can use a stand mixer to combine everything.
