Pistachio Shortbread Cookies
Buttery, crisp shortbread studded with roasted pistachios and a whisper of citrus. Easy slice-and-bake cookies perfect for gifting.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar
- 1.25 tsp pure vanilla extract
- 1 tsp finely grated orange zest optional
- 0.5 tsp fine sea salt
- 2.1 cup all-purpose flour
- 2 tbsp cornstarch
- 0.8 cup unsalted shelled pistachios, finely chopped
- 2 tbsp turbinado sugar optional, for rolling edges
Instructions
Preparation Steps
- Heat oven to 325°F. Line two baking sheets with parchment.
- Cream butter and powdered sugar until smooth and slightly fluffy, about 2–3 minutes.
- Mix in vanilla, orange zest, and salt until combined.
- Whisk flour and cornstarch together. Add to the bowl and mix on low just until a soft dough forms.
- Fold in chopped pistachios evenly, avoiding overmixing.
- Divide dough in half. Shape each into a 1.5-inch-thick log, wrap, and chill 20 minutes.
- Slice logs into 1/4-inch rounds. Roll edges in turbinado sugar if using.
- Arrange on sheets, spacing 2 inches apart. Bake 12–14 minutes until set with lightly golden bottoms.
- Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Notes
For a festive finish, dip cooled cookies halfway in melted white chocolate and sprinkle with extra chopped pistachios. Prefer warm spices? Add 1/4 tsp ground cardamom to the dry ingredients. Store airtight at room temperature up to 5 days, or freeze baked cookies for 1 month.
This recipe is an original creation inspired by classic Pistachio Shortbread Cookies flavors. All ingredient ratios and instructions are independently developed.