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Pistachio Shortbread Cookies – Recipe 🍪

These pistachio shortbread cookies are the perfect treat with a cup of coffee!

Shortbread cookies are delicious! These pistachio shortbread cookies are the perfect pairing with coffee and tea. You can also add dried fruits like cherries or raisins to this recipe. 


  • 1 cup pistachio
  • 2 1/4 cup AP flour
  • 1 tsp kosher salt
  • 16 tablespoons unsalted butter, room temp
  • 2/3 cup sugar
  • 2 tsp vanilla
  • Optional: 1/2 cup raisins or dried cherries


  1. Preheat oven to 350 F.
  2. Line 2 baking trays with parchment paper or silicone mats.
  3. Toast pistachio in the oven for about 5 minutes, remove and let cool (leave the oven on but lower the temp to 325 F). Roughly chop the nuts and set them aside.
  4. Using a stand mixer with a paddle attachment, cream butter and sugar until smooth. Add vanilla and beat until well combined. Next add the nuts (and optional fruit) and mix together on a low speed. Slowly start incorporating flour and salt until well combined.
  5. Gather dough and transfer to a sheet of parchment paper. Using a rolling pin, pat down the dough into the shape of a rectangle. Pat down and gently roll out until it’s about 1/2 inch thick. 
  6. Using a 2 or 3 inch cookie cutter or glass, slice cookies and transfer to the lined baking trays 1 inch apart from each other.
  7. Bake 10 minutes or until they have a hint of brown color on the edges.
  8. Let the cookies cool on a wire rack and enjoy with coffee or tea!


  • Featured and main photo (Flickr)

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