Pistachio Shortbread Cookies

Pistachio Shortbread


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Pistachio Shortbread Cookies


2/3 Cup Softened Unsalted Butter

1 Tablespoon Pistachio Paste

¼ Cup Confectioners’ Sugar

¼ Teaspoon Vanilla Extract

¾ Cup Unbleached Flour

1/8 Teaspoon Salt

¼ Cup Finely Chopped Pistachios

Combine butter, pistachio paste, confectioners’ sugar and vanilla in a large bowl.  With a mixer, that is set to medium speed, beat until light and fluffy. Sift together flour and salt in a medium bowl.  Slowly add the flour mixture to the butter mixture, beating on low speed until combined.  Fold in chopped pistachios. 

Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.  Preheat oven to 350° F.  Line a cookie sheet with parchment paper.  On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with a 2 inch fluted round cutter.  Place on cookie sheet 1 inch apart.  Bake for 10 to 20 minutes or until edges of cookies are lightly browned.  Cool on the pan for 1 minute.  Remove to wire rack to cool completely.  Makes about 24 cookies


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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