Pistachio Shortbread Cookies

4.50 from 4 votes

These pistachio shortbread cookies are buttery, melt-in-your-mouth crumbly cookies studded with finely chopped pistachio pieces!

Prep Time20

Cook Time10

Chilling Time1

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 91kcal

Author: Rosemary Molloy

Ingredients

1 cup butter good quality (cubed & softened)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
½-1 cup pistachios (roasted and coarsely or finely chopped)

US Customary - Metric

Instructions

In a mixing bowl or stand mixer beat the butter, sugar and vanilla until creamy approximately 2-3 minutes. Sift the flour and salt into the bowl and combine on low speed.
When almost combined add the pistachios and mix to just to combine, do not over mix. Cover the bowl and chill 60 minutes, or you could form the dough into a log, wrap and chill.
Either slice the log into ¼ inch slices or roll the dough and cut out with your favourite cookie cutters or roll into balls and lightly flatten with fork (dipped in flour). Place the cookies on parchment paper lined baking sheets and chill 15 minutes while the oven is pre-heating.
Pre-heat the oven to 320F.
Bake for approximately 10-12 minutes. Let cool 10 minutes on the baking sheets then move to a wire rack to cool completely. Enjoy!

Notes

How to store the Pistachio Shortbread Cookies

Store: Store logs of dough in the refrigerator for up to 3 days. Baked pistachio shortbread recipe can be stored in an airtight container at room temperature for 3- 5 days. I think they actually taste better on day 3 than day 1!

Freeze: You can also freeze the cookie dough logs for up to 3 months. Thaw overnight in the refrigerator then slice and bake cookies. You can freeze baked pistachio shortbread cookies

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