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These super easy cut out pistachio shortbread cookies are rich, buttery, nutty and simply delicious, perfect for the Holidays or any cozy occasion. They have a delicate crumbly texture with a pleasant crunch from the pistachios, making them a wonderful treat to share or gift.
I first made these on a chilly winter afternoon, and their nutty aroma filled the house with warmth. Now whenever I make them, everyone flocks to the kitchen eager for a freshly baked treat.
Ingredients
- Raw pistachios: unsalted and shelled, provide a fresh, nutty flavor and texture, choose good quality nuts without blemishes
- Plain all purpose flour: offers structure to the cookies, make sure it's fresh for the best rise and texture
- Powdered sugar: adds smooth sweetness that dissolves quickly, keeping the shortbread tender
- Fine table salt: balances sweetness and enhances the nutty flavor, a pinch here makes a big difference
- Unsalted butter: very cold and cubed creates the cookie's rich, buttery crumb, use high quality butter for best taste
- Egg yolk: helps bind the dough together and adds richness
- Vanilla extract: brings a warm, aromatic note that rounds out the flavors
- Lemon zest: optional but brightens and adds a hint of freshness
- Cooking chocolate: dark, white, or milk, to drizzle over the cookies for a festive touch
- Extra raw pistachios: roughly chopped add a lovely crunchy topping when decorating
Instructions
- Sift and Process Pistachios:
- Place the raw pistachio kernels in the bowl of your food processor and pulse carefully until they form a relatively fine powder. Be cautious not to overprocess or the nuts will release oils and turn pasty. Leaving some larger bits adds texture.
- Combine Dry Ingredients:
- Add the plain flour, powdered sugar, and a pinch of salt to the pistachio powder in the processor. Pulse briefly to combine the dry ingredients evenly.
- Cut In Butter:
- Add the very cold, cubed unsalted butter to the mixture. Pulse until the mixture resembles small pebbles or coarse crumbs evenly coated with flour. This step creates a tender, flaky texture in the cookies. The butter pieces should be about the size of small peas.
- Incorporate Wet Ingredients:
- Add the egg yolk, vanilla extract, and if using, lemon zest to the bowl. Mix just until a rough dough forms, about 30 seconds to a minute. The dough should be slightly sticky but hold together without crumbling.
- Shape and Chill Dough:
- Transfer the dough between two large sheets of parchment paper. Use a rolling pin to roll into an even disk about 6 millimeters or one quarter inch thick. Placing on a baking tray, refrigerate the dough chilled for at least one hour to firm up and develop flavor.
- Prepare for Baking:
- Preheat your oven to 160 degrees Celsius, which is 325 degrees Fahrenheit. Line a baking sheet with parchment paper or use a perforated baking tray if available for best airflow and even baking.
- Cut and Bake:
- Remove the chilled dough from the fridge and carefully peel off the parchment paper. Using your favorite cookie cutter around 6 centimeters or 2 inches is ideal, cut out shapes and place them spaced apart on the baking sheet. Bake for approximately 15 minutes or until the edges are just starting to turn golden.
- Cool:
- Transfer the baked cookies gently to a cooling rack. Let them cool for at least 15 minutes before moving them from the tray to avoid breakage.
- Optional Decoration:
- Chop your choice of cooking chocolate finely and melt it using a double boiler or microwave in short intervals until smooth. Use a pastry bag or the back of a fork to drizzle chocolate over the cooled cookies. Sprinkle with roughly chopped pistachios and let the chocolate set, chilling in the fridge for 15 to 20 minutes to speed the process.
The pistachios are what make these cookies truly special. Their natural Earthy flavor combined with buttery shortbread is a match made in heaven. I remember sharing a batch at a family gathering and enjoying watching everyone’s delighted surprise at how something so simple could taste so luxurious.
Storage Tips
Store the cookies in an airtight container at room temperature. They maintain their crispness well for about a week. For longer storage, freeze baked cookies between sheets of parchment paper in a freezer safe container for up to three months. Thaw at room temperature before serving to bring back their tender texture.
Ingredient Substitutions
If you do not have pistachios available, walnuts or almonds can be used, though the flavor and texture will vary. You can replace the powdered sugar with superfine granulated sugar but expect a slightly grittier texture. For a dairy free version, substitute the butter with a solid vegan butter alternative, though the flavor will be somewhat different.
Serving Suggestions
These cookies are lovely with a hot cup of tea or coffee, making an elegant accompaniment to break time. They also pair nicely with dessert wines or a lightly sweetened chai latte. For a festive touch, serve alongside fresh fruit and a platter of assorted nuts.
These pistachio shortbread cookies are an elegant, buttery treat that make any gathering feel special.
Common Questions About Recipes
- → How do I achieve a tender texture in these cookies?
Using very cold butter cubed small and pulsing gently with dry ingredients creates small butter pockets that melt during baking, resulting in a tender, flaky crumb.
- → Can I keep larger pistachio pieces for texture?
Yes, pulsing the pistachios briefly retains some crunch, providing a pleasant contrast to the soft shortbread base without oiling the dough.
- → What is the purpose of chilling the dough before baking?
Chilling firms the dough, helps maintain shape during baking, and promotes even texture in the finished cookies.
- → How can I decorate these cookies for a festive look?
Melted chocolate drizzled over the cooled cookies, sprinkled with chopped pistachios, adds flavor and a visually appealing finish.
- → What baking temperature and time are recommended?
Bake at 160°C (325°F) for about 15 minutes, until edges are just turning golden for a perfect crisp edge and soft center.