Pistachio Shortbread Cookies
Slice and bake pistachio shortbread cookies are buttery, crumbly, and packed with nutty pistachio flavor and get rolled in coarse sugar for a nice crunch on the outside while perfectly tender on the inside. These cookies use a basic shortbread dough with slightly salty, nutty pistachios added in for both flavor and texture.
Servings: 24
Calories: 188kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Plastic wrap
- Large baking sheet
Ingredients
- 1 cup chopped pistachios*
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 teaspoons vanilla
- 2 ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg whisked for egg wash
- ½ cup coarse sugar optional, for rolling
Instructions
- Very finely chop ½ cup of the pistachios. You can either do this by hand or in a food processor or blender. You want them to be the consistency of coarse sand. Roughly chop the other half.1 cup chopped pistachios*
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes.1 cup unsalted butter, ¾ cup granulated sugar, 2 teaspoons vanilla
- Add the flour, salt, and finely ground pistachios and mix until mostly combined. Add the larger chunks of pistachios and finish mixing the dough by hand until all flour is incorporated.2 ⅓ cup all-purpose flour, 1 teaspoon kosher salt
- Divide the dough equally, then place each piece of dough onto a sheet of plastic wrap. Form the dough into logs (~3” diameter), then wrap them tightly, roll them back and forth, and press the sides in so they’re flat.
- Roll the logs of dough up in a kitchen towel and refrigerate for at least 4 hours, but overnight it best. They should be very hard.
- Note: the kitchen towel is optional, but helps prevent a very flat edge on the dough log.
- Before coating and slicing, preheat the oven to 350℉ and line 2 sheet pans with parchment paper.
- Whisk the egg, brush it all over the log, then roll the log in coarse sugar until it’s completely coated.1 large egg, ½ cup coarse sugar
- Slice the very ends off the logs and discard. Then, slice the dough into ½” slices and place them onto the cookie sheets about 1” apart. Each log should yield 12 cookies.
- Bake one pan at a time (keep the other pan in the fridge while the first bakes) in the center of the oven for 16-18 minutes until slightly golden on the edges, rotating the pan at the halfway mark.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
If using raw pistachios, toast them lightly in a pan and cool completely before chopping and mixing into the dough. Roasted pistachios don’t need to be toasted again.
To slice the cookies, use a sharp knife with a thin blade. Place the knife on top of the dough when you want to cut, and press down firmly (don’t saw back and forth).
If any pieces crumble off while slicing, push it back into the dough.
Use a digital scale to measure the flour or follow the fluff, scoop, and level method. Adding too much flour to the recipe will result in a dry, crumbly dough that may not stick together.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 188kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 273IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg
