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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
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.