These pistachio shortbread cookies use only five ingredients. They’re buttery, tender, pleasantly crisp, and studded with pistachios for a lovely crunch and color.
These pistachio shortbread cookies are ideal for holidays or any time you want an elegant, easy treat. With just five ingredients they’re quick to prepare, taste delicious, and look beautiful on a cookie platter.
They’re also make-ahead friendly and freeze very well. You can prepare the dough, shape it into a log, chill or freeze it, then slice and bake whenever you need fresh cookies.
Ingredients You Need
- Salted butter. Salted butter adds a savory balance to the cookies. If you use unsalted butter, add 1/4 teaspoon of salt to the dough.
- Confectioners’ sugar. This gives the cookies their delicate, melt-in-your-mouth texture. Avoid replacing it with granulated sugar, which produces a denser, coarser cookie.
- Vanilla extract. A small amount brightens the flavor.
- Cake flour. Cake flour has lower protein than all-purpose flour (around 7–9% vs. 10–12%), which yields a lighter, crisper, more tender shortbread. You can use all-purpose flour if needed, but the cookies will be slightly denser.
- Pistachios. Use raw or roasted pistachios. Raw pistachios typically give a fresher, greener color.
The Best Flour to Make Shortbread Cookies
Both cake flour and all-purpose flour work for shortbread, but cake flour produces a lighter, crisper texture. If you don’t have cake flour, you can approximate it by replacing 2 tablespoons of every cup of all-purpose flour with 2 tablespoons of cornstarch. Measure the flour by spooning and leveling for best results.
Using all-purpose will still produce delicious cookies, but expect a slightly softer, chewier bite compared with cake-flour versions.
Variations
You can customize the dough with additional mix-ins like dried cranberries or chopped almonds—reduce the pistachio amount accordingly. For a citrus lift, add a little orange zest to the dough. Keep additions modest so the shortbread texture remains delicate.
Make Ahead
This dough is excellent for prepping in advance. Shape it into a log, wrap tightly, and refrigerate for up to 3 days. For longer storage, freeze the log for up to 3 months; thaw overnight in the refrigerator before slicing and baking.
More Shortbread Cookies Recipes
- Zebra-Striped Matcha Shortbread Cookies
- Earl Grey Shortbread Cookies
- Maple Pecan Shortbread Cookies
- Lemon Thyme Shortbread Cookies
- Masala Chai Shortbread Cookies
Pistachio Shortbread Cookies
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Ingredients
- 7 tbsp (100 gr) salted butter, room temperature
- 1/3 cup (43 gr) confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 cup (125 gr) cake flour
- 1/2 cup (63 gr) pistachios
Instructions
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In a medium bowl, combine the room-temperature salted butter and confectioners’ sugar with a spatula until smooth. Add vanilla and mix well.
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Sift in the cake flour and mix until fully incorporated.
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Fold in the pistachios until evenly distributed throughout the dough.
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Form the dough into a round log about 1.5–2 inches (4–5 cm) in diameter and wrap tightly in plastic. You can also press it into a square log if you prefer square cookies.
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Chill the log in the freezer for 30 minutes, or until very firm.
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When ready to bake, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
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Using a sharp knife, slice the chilled log into 1/3-inch (1 cm) rounds. Place the slices at least 1 inch (2.5 cm) apart on the baking sheet.
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Bake for 18–20 minutes, until the bottom edges turn golden brown. Remove from the oven.
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Transfer the cookies to a cooling rack and cool completely before storing in an airtight container.