These are classic shortbread cookies with finely chopped pistachios worked into the dough. They are made from six ingredients, take 35 minutes from start to finish, and make 24 cookies. The texture is crumbly and the pistachios add a light crunch and a green fleck.
Save this recipe for later:
Shortbread comes from Scotland and is built on butter, sugar and flour. Here the butter is creamed with powdered sugar, which works air into the dough and keeps the cookies tender.
What Goes into the Dough
The full amounts are in the recipe card at the bottom. Each ingredient has a clear job.
- Unsalted butter (1 cup): the base of the cookie and the source of most of its flavor. Soften it to room temperature so it mixes into a smooth dough.
- Powdered sugar (1/2 cup): sweetens the dough and dissolves easily for a delicate texture.
- All-purpose flour (2 cups): gives the cookies structure and the classic crumbly texture, and helps them hold their shape in the oven.
- Finely chopped pistachios (1/2 cup): add crunch, a nutty flavor and color.
- Salt (1/4 teaspoon) and vanilla extract (1 teaspoon): the salt balances the sweetness so the butter comes through, and the vanilla adds a warm, aromatic note.
Getting the Texture Right
Start with butter that is soft but not melted. Cream it with the powdered sugar until it is light and fluffy, which works air into the dough, then mix in the vanilla. Add the flour, salt and pistachios gradually and stop once everything is combined. Overmixing after the flour goes in can make the cookies tough.
Heat the oven to 350°F (175°C). Roll the dough into small balls, set them on a baking sheet and flatten each one slightly with a fork or your fingers. Bake for 15 to 20 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely. The few minutes on the sheet help them set and keep them from breaking.
For more pistachio flavor, toast the chopped nuts first. Spread them on a baking sheet and toast at 350°F (175°C) for about 5 to 7 minutes, stirring now and then so they do not burn. Toasting deepens the nutty taste and adds crunch.
Ways to Change Them
- Chocolate-dipped: dip half of each cooled cookie in melted dark or white chocolate and leave them on parchment paper until the chocolate hardens.
- Lemon zest: add 1 teaspoon of finely grated lemon zest to the dough for a fresh, tart edge against the butter.
- Mixed nuts: chop almonds, walnuts or pecans and use them with the pistachios. If you add a lot of extra nuts, reduce the flour slightly to keep the dough consistency right.
Serving and Gifting
The cookies go well with tea or coffee, from herbal teas to a dark roast, and with iced tea or a light lemonade. On a dessert platter their green color stands out next to chocolate truffles, fruit tarts or mini cheesecakes. They also work as gifts: pack them in a box or jar and tie it with a ribbon.
Time and Make-Ahead
Prep takes about 15 minutes, including creaming the butter and sugar. Baking takes 15 to 20 minutes, for a total of about 35 minutes. To save time, make the dough ahead and keep it in the refrigerator, then bake when you are ready.
Storing and Freezing
Keep the cookies in an airtight container at room temperature for up to a week. You can refrigerate them for longer storage, but let them come back to room temperature before serving. To freeze, lay the cookies in a single layer on a baking sheet until solid, then move them to an airtight container or freezer bag. They keep for up to three months.
Nutrition per Cookie
One cookie has approximately 100 calories, 8 grams of fat (5 grams saturated), 10 grams of carbohydrates, 1 gram of fiber, 5 grams of sugar, 1 gram of protein and 50 milligrams of sodium. These are estimates.
FAQ
How do you store pistachio shortbread cookies?
In an airtight container at room temperature. They can be refrigerated for longer storage, but bring them back to room temperature before serving.
Can you freeze pistachio shortbread cookies?
Yes. Freeze them in a single layer on a baking sheet until solid, then move them to an airtight container or freezer bag. They keep for up to three months.
How long do they last?
Up to a week at room temperature in an airtight container, or about three months in the freezer.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pistachio Shortbread Cookies
Ingredients
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, cream together the softened butter and powdered sugar until smooth.
Mix in vanilla extract.
Gradually add the flour, salt, and chopped pistachios, mixing until well combined.
Form the dough into small balls and place them on a baking sheet.
Flatten each ball slightly with a fork or your fingers.
Bake for 15-20 minutes or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, you can toast the pistachios before adding them to the dough.
Store cookies in an airtight container to keep them fresh.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 100 calories |
| Sugar Content | 5g |
| Sodium Content | 50mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 1g |
| Protein Content | 1g |
| Cholesterol Content | 25mg |