Save It A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
I first made these pistachio shortbread cookies for a holiday party: they were the first treats to disappear from the dessert table! Their vibrant color and buttery flavor always get rave reviews whenever I bake them.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter (room temperature): 1 cup (225 g)
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios (roughly chopped): ¾ cup (100 g)
- Large egg (lightly beaten, for brushing): 1
- Coarse or turbinado sugar (optional, for edges): 2 tablespoons
- Flaky sea salt (for sprinkling): as needed
Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream Butter & Sugar:
- In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add Vanilla:
- Mix in the vanilla extract.
- Combine Wet & Dry Ingredients:
- Gradually add the flour mixture, mixing on low speed until just combined.
- Add Pistachios:
- Fold in the chopped pistachios with a spatula until evenly distributed.
- Form Logs:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log.
- Chill:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Prep Oven & Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Finish Logs:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice & Arrange:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Top Cookies:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake:
- Bake for 13–15 minutes, or until the edges are just golden.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save It These cookies are now a family favorite for every holiday and celebration. My kids love helping slice the dough and sprinkling the sea salt on top before baking.
Recipe Variations
Try swapping the pistachios for other nuts such as pecans, walnuts, or hazelnuts for a different flavor profile. For a fragrant twist, replace half of the vanilla extract with almond extract.
Storage & Make-Ahead
Pistachio shortbread cookies keep fresh in an airtight container at room temperature for up to one week. The dough logs may be frozen and sliced just before baking: add 1–2 extra minutes to the baking time if baking from frozen.
Serving Suggestions
Serve these cookies with afternoon tea, gift them in treat boxes or pair them with fresh fruit for a simple dessert platter. Their green flecks and flaky salt make them a beautiful addition to any dessert table.
Save It A sprinkle of flaky salt is the perfect finishing touch for these melt-in-your-mouth pistachio shortbread cookies. Enjoy them with coffee or as a sweet anytime treat!
Recipe FAQs
- → How do I achieve a tender texture in this shortbread?
Use cold butter and avoid overmixing once the flour is added; chilling the dough before baking ensures a tender, crumbly texture.
- → Can I substitute the pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used as alternatives depending on your flavor preference.
- → What is the purpose of chilling the dough before baking?
Chilling helps the dough firm up, reduces spreading during baking, and promotes a crisp edge with a tender center.
- → Is it necessary to brush the dough with egg before baking?
Brushing with beaten egg is optional but adds a glossy finish and helps coarse sugar adhere for a decorative crust.
- → How should I store leftovers to maintain freshness?
Store cooled shortbread in an airtight container at room temperature for up to one week or freeze for longer storage.
- → Can these shortbreads be prepared in advance?
Yes, the dough can be made ahead, chilled, and baked when ready; sliced logs may also be frozen for later baking.