Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Pistachio Shortbread Cookies (Easy Slice-and-Bake Recipe)
These buttery pistachio shortbread cookies are a little bite of heaven! Delicately crisp around the edges, tender and melt-in-your-mouth in the center, they’re sweet and salty, wonderfully nutty, and filled with generous pieces of toasted pistachios. A delicate coating of crunchy sugar adds the perfect finishing touch. Simple, elegant, and utterly irresistible, they’re perfect alongside a cup of coffee or tea, or whenever you’re craving a little something sweet!
These Pistachio Shortbread Cookies are everything you want in a homemade cookie: buttery, delicate, slightly crisp around the edges, and wonderfully tender in the center. Each bite is filled with nutty pieces of pistachios that add a delicious crunch and a beautiful pop of green.
They’re perfectly balanced between sweet and salty, with a delicate sparkle of crunchy sugar around the edges that makes them even more irresistible.
Made with just a handful of simple ingredients, these easy slice-and-bake cookies come together effortlessly and are perfect for holiday cookie platters, gifting, or enjoying with your afternoon coffee. Just be careful, it’s hard to stop at just one!
A Note About the Pistachios
You can use either shelled or unshelled pistachios for this recipe, although shelled pistachios make preparation much easier and faster!
Both toasted and untoasted pistachios work beautifully. I used untoasted pistachios, and there is no need to toast them before adding them to the dough.
You can also use either salted or unsalted pistachios. I used unsalted, but if using salted pistachios, simply reduce the salt in the recipe slightly to keep the flavors balanced.
For the prettiest cookies, I recommend chopping the pistachios into small pieces, leaving a few slightly larger bits for extra texture.
Baking Tips
- Don’t overmix the dough. Once you add the flour, mix just until incorporated and the dough starts coming together. Overmixing can develop the gluten and make the cookies less tender. You want a delicate, buttery shortbread!
- Chill the dough well. Freezing the log for about 30 minutes helps it firm up, making it much easier to slice neat, even cookies. If it’s still soft, leave it in the freezer a little longer.
- Keep the cookies evenly sized. Shape the dough into a uniform log, rolling it gently on the counter to make it as round as possible. You can use plastic wrap or a sheet of parchment paper to help shape it. This will help the cookies bake evenly.
- Watch the baking time. Since these cookies are sliced about ½ inch thick, start checking around 17 minutes. Baking times may vary depending on your oven. The cookies should look set, with just a hint of golden color around the edges. Avoid overbaking to keep their delicate, buttery texture.
- The sugar coating is optional. Brushing the chilled log with beaten egg and rolling it in coarse sanding sugar gives the cookies a beautiful sparkling edge, along with an extra touch of sweetness and a lovely crunchy texture. You can skip this step if you prefer a simpler shortbread cookie.
How to Serve Pistachio Shortbread Cookies
These cookies are delicious just as they are! Their buttery texture and nutty pistachio flavor make them perfect alongside a cup of coffee, espresso, or tea.
For an extra-special treat, try dipping half of each completely cooled cookie into melted chocolate. I especially love dark chocolate with pistachios because its slight bitterness balances the sweetness of the cookie beautifully. Simply melt chopped dark chocolate in the microwave in 20-second intervals, stirring between each, until smooth. Dip half of each cookie into the chocolate, let the excess drip off, and place on parchment paper. Allow the chocolate to set at room temperature or refrigerate briefly until firm.
How to Store Pistachio Shortbread Cookies
Store the completely cooled cookies in an airtight container at room temperature for up to one week. Keep them in a cool, dry place to preserve their delicate crisp edges and buttery texture.
If you’ve dipped the cookies in chocolate, allow the chocolate to set completely before storing, and place parchment paper between layers to prevent sticking.
You can also freeze the baked cookies in an airtight freezer-safe container for up to 2 months. Thaw at room temperature before serving.
For a make-ahead option, you can freeze the unbaked dough log, tightly wrapped in plastic wrap, for up to 2 months. Thaw in the refrigerator until firm enough to slice, then bake as directed.
Happy baking!
OTHER cookie recipes you might like:
- Italian Almond Cookies
- Italian Pistachio Cookies
- Shortbread Holiday Cookies
- Flower Thumbprint Cookies
- Double Chocolate Crinkle Cookies
- Cranberry Orange Shortbread Cookies
- Lemon White Chocolate Chips Cookies
- Holiday Sandwich Cookies
- Praline Pecan Cookies
Pistachio Shortbread Cookies (Easy Slice-and-Bake Recipe)
These buttery pistachio shortbread cookies are a little bite of heaven! Delicately crisp around the edges, tender and melt-in-your-mouth in the center, they’re sweet and salty, wonderfully nutty, and filled with generous pieces of toasted pistachios. A delicate coating of crunchy sugar adds the perfect finishing touch. Simple, elegant, and utterly irresistible, they’re perfect alongside a cup of coffee or tea, or whenever you’re craving a little something sweet!
Servings:
20
Prep Time
15 min
Cook Time
20 min
Resting Time
30 min
Total Time
1 hr 5 min
Ingredients
- 8 oz (230 g) unsalted butter, softened to room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g shelled pistachios, chopped
- 1 small egg (optional)
- sparkling crystalized sugar (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer, beat the softened butter, powdered sugar, vanilla extract, and salt on medium-low speed until smooth and creamy. Add the flour and mix on low speed just until incorporated and the dough starts to come together. Fold in the chopped pistachios until evenly distributed. Avoid overmixing.
- Transfer the dough to a large piece of plastic wrap. Shape into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and freeze for about 30 minutes, or until firm enough to slice.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap the chilled log and lightly brush all sides with beaten egg. Sprinkle or roll with crystalized sugar to coat all sides. Using a sharp knife, cut each log into ½-inch-thick slices. Arrange the cookies on the prepared baking sheet spacing them about 1 inch apart.
- Bake for 18–20 minutes, until the cookies are set and the edges are just beginning to turn lightly golden. The tops should remain fairly pale. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will become firmer as they cool. Enjoy!
