Pistachio Shortbread Cookies for Holiday Cookie Boxes

Every cookie tray needs a little color. Brown, brown, more brown. Then you add these pistachio shortbread cookies, and the whole plate wakes up!

The dough is made with ground pistachios, so every bite is nutty and rich. Then the log is rolled in chopped pistachios, which makes a pretty green edge on each cookie. It looks fancy, but the work is easy.

Want a green cookie for your tray? This is one of many holiday shortbread cookies to try.

This pistachio shortbread is a slice-and-bake dough. You shape it, chill it, and slice it when you are ready. It is a lovely pick for tea time, cookie exchanges, and holiday shortbread cookies boxes.

Why You Will Love This Recipe

• Real pistachio flavor in the dough and on the edge
• Pretty green color that brightens any cookie tray
• Only 7 simple ingredients
• Slice-and-bake dough with no cutters needed
• Crisp edges with a tender, sandy center
• Dough keeps well in the fridge or freezer

Ingredients

For the cookies:

• Unsalted butter, 1 cup (225 g), softened
• Powdered sugar, 2/3 cup (80 g)
• Vanilla extract, 1 tsp
• Fine salt, 1/4 tsp
• All-purpose flour, 1 1/2 cups (190 g)
• Shelled unsalted pistachios, 1/2 cup (60 g), finely ground
• Cornstarch, 2 tbsp (16 g)

For the coating:

• Shelled unsalted pistachios, 1/3 cup (40 g), finely chopped

Ingredient Notes and Substitutions

• Pistachios: Use shelled, unsalted pistachios. Salted ones make the cookies too salty. Raw or roasted both work.
• Grinding: Pulse the nuts in a food processor in short bursts until they look like coarse sand. Do not over-blend, or they turn into a paste.
• Chopping: For the coating, chop the nuts by hand into small, even bits so they stick to the dough.
• No food processor? Chop the nuts very fine with a sharp knife. The cookies will be a little more rustic.
• Cornstarch: It keeps the cookies extra tender. You can use 2 more tbsp of flour, but they will be a little firmer.
• Butter: If you only have salted butter, skip the added salt.

Step-by-Step Instructions

Step 1: Grind the Pistachios

Add 1/2 cup (60 g) of pistachios to a food processor. Pulse in short bursts until they look like coarse sand. Stop before they get oily. Chop the other 1/3 cup (40 g) by hand and set aside.

Step 2: Cream the Butter and Sugar

Add the soft butter and powdered sugar to a large bowl. Stir with a spatula until smooth and creamy. Mix in the vanilla and salt.

Step 3: Add the Flour and Pistachios

Add the flour, ground pistachios and cornstarch. Stir gently until a soft, crumbly dough forms. Press it together with your hands until it holds.

Step 4: Shape and Coat the Log

Place the dough on a sheet of parchment paper. Shape it into a smooth log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Spread the chopped pistachios on a plate, and roll the log in them, pressing gently so they stick.

Step 5: Chill the Dough

Wrap the log in parchment paper and twist the ends. Chill for at least 1 hour, until very firm. This gives clean slices and cookies that keep their shape.

Step 6: Slice and Bake

Heat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Cut the log into rounds about 1/3 inch (8 mm) thick and place them 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes, until the edges are pale golden.

Step 7: Cool

Let the cookies rest on the hot pan for 5 minutes. Move them to a wire rack to cool all the way. They get crisper as they cool.

Tips for the Best Results

• Pulse the pistachios in short bursts. Over-blending makes them oily.
• Press the chopped nuts onto the log firmly so they do not fall off when you slice.
• Chill the dough until very firm for clean, round slices.
• Turn the log a quarter turn after each slice to keep the round shape.
• Pull the cookies out when the edges are pale gold. Brown edges mean too much bake time.
• Store in an airtight tin for up to 5 days.

Variations and Add-ins

• Add 1 tsp of orange zest to the dough for a bright twist
• Dip half of each cooled cookie in melted white chocolate
• Add 1/2 tsp of cardamom for a warm, spiced flavor
• Dust the cooled cookies with powdered sugar
• Press a dried cranberry into the center of each cookie. Want cranberry too? Try these cranberry pistachio shortbread cookies
• Drizzle melted dark chocolate over the cooled cookies

What to Serve With It

• A cup of green tea or black tea
• Hot cocoa on a cold night
• A creamy latte or cappuccino
• Fresh berries and whipped cream
• A holiday cookie tray with other shortbread cookies
• A scoop of vanilla ice cream on the side

Pistachio Shortbread Cookies

Easy pistachio shortbread cookies made with ground pistachios and a crunchy chopped pistachio edge. A simple slice-and-bake recipe for tea time and holiday cookie boxes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened (225 g)
• 2/3 cup powdered sugar 80 g
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1 1/2 cups all-purpose flour 190 g
• 1/2 cup shelled unsalted pistachios finely ground (60 g)
• 2 tbsp cornstarch 16 g
• 1/3 cup shelled unsalted pistachios finely chopped (40 g)

Method

 

1. Pulse 1/2 cup (60 g) of pistachios in a food processor until they look like coarse sand. Finely chop the other 1/3 cup (40 g) by hand and set aside.
2. In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the vanilla and salt.
3. Add the flour, ground pistachios and cornstarch and stir gently until a soft dough forms.
4. Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Roll the log in the chopped pistachios, pressing gently.
5. Wrap the log in parchment paper and chill for at least 1 hour, until very firm.
6. Heat the oven to 325°F (160°C) and line a baking sheet with parchment. Slice the log into rounds about 1/3 inch (8 mm) thick and place 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes, until the edges are pale golden.
7. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

• Pulse the pistachios in short bursts so they do not turn oily.
• Press the chopped nuts onto the log firmly so they stay on when sliced.
• Store in an airtight container for up to 5 days, or freeze the wrapped log for up to 2 months.

These pistachio shortbread cookies are my secret weapon for cookie exchanges. They are pretty, they are buttery, and they disappear fast. Nobody else brings a green cookie, so yours gets noticed first!

Make the log a week ahead and keep it in the freezer. On the day, slice, bake and pack them in a tin. Then sit back and wait for someone to ask for the recipe.

For more shortbread cookie recipes you will love:

• Cranberry Pistachio Shortbread Cookies
• Pecan Shortbread Cookies
• Chocolate Shortbread Cookies
• Easy Lemon Shortbread Cookies
• Cranberry Orange Shortbread Cookies
• Traditional Scottish Shortbread Cookies

Want more ideas? See all of our holiday shortbread cookie recipes in one place.