These pistachio shortbread cookies are buttery, crunchy, and packed with the delightful taste of nuts. They are perfect for a sweet treat or afternoon snack!
Making these cookies is a breeze! I love how they come together quickly, and the best part? You can add a sprinkle of sea salt for an extra kick. Yum!
Key Ingredients & Substitutions
Unsalted Butter: This recipe relies on the richness of unsalted butter. If you’re out of it, you can use salted butter but skip adding the extra salt to avoid over-salting the cookies.
Granulated Sugar: Regular granulated sugar gives a lovely sweetness. If you want a less processed option, try using coconut sugar. Just remember that it might slightly change the color and flavor.
All-Purpose Flour: All-purpose flour works best here. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. Just make sure it contains a binding agent like xanthan gum.
Pistachios: These give the cookies a nutty flavor. If you have allergies or can’t find them, feel free to swap with chopped almonds, walnuts, or even chocolate chips for a different twist!
Vanilla Extract: While optional, I love adding vanilla for an extra layer of flavor. If you don’t have it, you can omit it or use almond extract for a different taste.
How Can I Ensure the Cookies Hold Their Shape?
Getting the right shape for these shortbread cookies is key, and refrigerating the dough is essential. Chilling solidifies the fat in the butter, preventing them from spreading too much during baking.
- Make sure to shape the dough into a log firmly, but don’t over-knead it.
- Wrap the log tightly in plastic wrap to maintain its shape.
- A good chill time is at least 1 hour. If you can, leave it in the fridge overnight for even better results.
How to Make Pistachio Shortbread Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep, plus 1 hour to chill in the fridge, followed by approximately 12-15 minutes for baking. So, you’ll have delicious pistachio shortbread cookies ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use a spatula or hand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light, fluffy, and well combined. This can take about 2-3 minutes.
3. Add Vanilla Extract:
If you’re using vanilla extract, add it to the butter and sugar mixture and mix until it’s well incorporated. It adds a lovely flavor, but it’s totally fine if you choose to skip it.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt until they are well combined. This ensures even distribution of the salt in the cookie dough.
5. Combine Mixtures:
Slowly add the dry flour mixture to the butter and sugar mixture. Stir gently until everything is just combined. Avoid over-mixing, as this can make the cookies tough.
6. Fold in Pistachios:
Take the roughly chopped pistachios and fold them into the dough with a spatula, ensuring they are evenly distributed throughout the mixture.
7. Shape the Dough:
Turn the cookie dough out onto a lightly floured surface. Gently knead it together into a cohesive dough, being careful not to overwork it.
8. Chill the Dough:
Form the dough into a log that’s about 2 inches in diameter. Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape during baking.
9. Slice the Cookies:
Once the dough is firm, take it out of the fridge and slice it into 1/2-inch thick rounds. Place the slices on the prepared baking sheet, making sure to space them about 1 inch apart.
10. Sprinkle Sugar:
Before baking, sprinkle a bit of extra granulated sugar on top of each cookie for a delicious crunch and sparkle.
11. Bake:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges of the cookies start to turn golden brown.
12. Cooling Time:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
13. Enjoy!
Your crispy, buttery pistachio shortbread cookies are now ready to be enjoyed! Serve them as a tasty treat with your favorite beverage, and share with friends and family if you can!
Can I Use Other Nuts Instead of Pistachios?
Absolutely! If you’re unable to find pistachios or have a nut allergy, you can substitute them with chopped almonds, walnuts, or even pecans. Chocolate chips are also a delicious alternative if you’re looking for a twist!
What If My Dough is Too Sticky?
If your dough feels too sticky to roll, try refrigerating it for an additional 15-30 minutes or gradually add a bit more flour while kneading. Make sure to flour your work surface as well to prevent sticking!
Can I Keep Leftover Cookies?
Yes! Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can place them in the fridge for about a week or freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough and keep it wrapped tightly in plastic wrap in the fridge for up to 2 days. You can also freeze the dough log for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight, slice, and bake as directed!
