Description
These Pistachio Shortbread Cookies are buttery, crumbly, and infused with the rich flavor of toasted pistachios. Perfectly sweetened and lightly crunchy with a sanding sugar coating, they make an elegant and delicious treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons pure vanilla paste
- 2 1/3 cups all-purpose flour
- 3/4 cup toasted, chopped pistachios
Decoration
- 1/2 cup coarse or sanding sugar (optional but recommended)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, combine the room temperature butter, powdered sugar, vanilla paste, and kosher salt. Beat on medium-low speed until creamy and fully combined, about 1 1/2 minutes.
- Add Flour and Pistachios: Add the all-purpose flour and toasted, chopped pistachios to the butter mixture. Mix on low speed until just combined and the dough starts to clump together, about 2 minutes.
- Form Dough Logs: Turn the dough out onto a clean cutting board. Using clean hands, form the dough into a flat disc, then cut it in half. Roll each half into a 9-inch long log, wrap tightly in plastic wrap, and freeze for 30 minutes until firm.
- Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
- Prepare Dough for Baking: Remove the dough logs from the freezer and unwrap. If using, brush the logs with beaten egg to help the coarse sugar stick. Roll each log evenly in the sanding sugar, coating all sides.
- Slice the Cookies: Using a sharp chef’s knife, cut each sugar-coated dough log into 1/3-inch thick slices. Place the slices on baking sheets lined with parchment paper or a silicone baking mat, spacing them to prevent sticking. Usually, about 20 cookies fit per sheet.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes, rotating the baking sheet 180 degrees halfway through the baking time to ensure even cooking.
- Cool Completely: Remove the cookies from the oven and let them cool completely on the baking sheet. This allows them to achieve their perfect buttery, crumbly texture.
- Storage Tips: Dough logs can be frozen for up to 2 months. Store baked cookies in an airtight container for up to 4 days to maintain freshness.
Notes
- To toast raw pistachios, spread them on a baking sheet and roast at 350°F for 12 minutes, then cool completely before chopping.
- Using sanding sugar is optional but adds a delightful crunchy texture and decorative sparkle.
- Brushing the dough logs with beaten egg before coating in sugar helps the sugar adhere better and enhances browning.
- Make sure to use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Baking one sheet at a time provides the best, most even results.
- Allow cookies to cool completely before handling to avoid breakage due to their delicate texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
