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Pistachio Shortbread Cookies

Pistachio Shortbread Cookies: A Sweet Treat for Any Occasion

Delightful Pistachio Shortbread Cookies with a crispy, buttery texture and nutty crunch, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter at room temperature
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour substitute with gluten-free flour for gluten-free option
  • 1 cup Chopped Whole Pistachios can swap with walnuts or almonds
  • Extra as needed Granulated Sugar for rolling cookie edges

Equipment

  • mixing bowl
  • Electric mixer
  • Spatula
  • Cookie cutters
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions for Pistachio Shortbread Cookies
  1. Cream the unsalted butter with granulated sugar until light and fluffy.
  2. Add vanilla extract and mix until fully incorporated.
  3. Fold in all-purpose flour until the dough is crumbly.
  4. Gently fold in chopped whole pistachios until evenly distributed.
  5. Shape dough into a disk, wrap in plastic, and chill for at least one hour.
  6. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  7. Roll out dough to about 1/3–1/2 inch thick, cut out shapes, and dip edges in extra sugar.
  8. Bake cookies for 15–20 minutes until lightly golden and firm.
  9. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 6gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is at room temperature and don't skip the chilling step for best results.

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