Pistachio Shortbread Cookies Recipe: Buttery, Nutty, and Perfectly Crisp
Classic buttery shortbread cookies with a nutty pistachio twist. Delicate, crisp, and easy to make—perfect for gifting or tea time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6–8 1x
Ingredients
Scale
-
1 cup (2 sticks) unsalted butter, softened
-
½ cup powdered sugar
-
1 tsp vanilla extract
-
¼ tsp salt
-
2 cups all-purpose flour
-
½ cup finely chopped roasted pistachios
Instructions
-
Cream butter and powdered sugar until smooth. Add vanilla and salt.
-
Stir in flour until dough is crumbly but holds together. Fold in pistachios.
-
Shape into a log or disc, wrap in parchment, and chill 1 hour.
-
Slice into ¼-inch rounds and place on lined baking sheet.
-
Bake at 325°F (160°C) for 14–16 minutes until lightly golden at edges.
-
Cool on rack and store in airtight container.