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Pistachio Shortbread Cookies

Buttery, crumbly pistachio shortbread cookies with rich nutty flavor and delicate texture, perfect for holidays, tea parties, or everyday treats.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 36 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.66 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 2 cups all-purpose flour
  • 0.25 tsp salt
  • 0.75 cup shelled pistachios finely chopped
  • 2 tbsp coarse sugar optional topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cream softened butter and powdered sugar until light and fluffy.
  2. Mix in vanilla extract and almond extract until combined.
  3. Whisk flour and salt together in a separate bowl.
  4. Gradually add dry ingredients into the butter mixture until a soft dough forms.
  5. Fold chopped pistachios evenly into the dough.
  6. Shape dough into logs, wrap tightly, and chill for at least 1 hour.
  7. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
  8. Slice chilled dough into rounds and arrange on baking sheets.
  9. Sprinkle coarse sugar on top if desired.
  10. Bake for 14–16 minutes until edges are lightly golden.
  11. Cool on baking sheet briefly before transferring to wire rack.

Notes

For extra flavor, toast the pistachios lightly before mixing into the dough. Cookies can also be dipped in melted dark chocolate.