Pistachio Shortbread Recipe
Buttery pistachio shortbread cookies packed with crunchy chopped pistachios, bright orange zest, and warm floral cardamom - an aromatic, perfectly textured cookie with a naturally sweet, toasty flavor.
Servings: 24 cookies
Equipment
Ingredients
- 1 cup pistachios
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- ½ teaspoon cardamom
- ¼ teaspoon kosher salt
- ⅔ cup granulated sugar
- 2 teaspoon orange zest from 1 large orange
- 8 oz unsalted butter soften at room temperature
- 1 teaspoon pure vanilla extract
- More granulated sugar for topping
Instructions
- Roast the pistachios - In a skillet over medium heat, roast the pistachios for 3 – 5 minutes until toasty and fragrant. Spread the nuts on a cutting board to cool and then chop into small pieces.1 cup pistachios
- Prepare the dry ingredients - Sift flour, cornstarch and cardamom into a small mixing bowl, add the salt and stir together to distribute evenly. Set aside.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ½ teaspoon cardamom, ¼ teaspoon kosher salt
- Cream butter and sugar together - Whisk together sugar and orange zest to release the orange essential oil. Then add softened butter and vanilla, and beat with the paddle attachment on medium speed until the mixture is thoroughly incorporated and creamy.⅔ cup granulated sugar, 2 teaspoon orange zest, 8 oz unsalted butter, 1 teaspoon pure vanilla extract
- Add dry ingredients - Add the flour mixture and chopped pistachio to the creamed butter, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
- Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. You don’t need additional flour for rolling but you can use some flour if necessary. I usually refrigerate shortbread dough overnight to prep ahead.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top of cookie dough and bake 1 batch at a time for 20-25 minutes, until the outer edges of the cookies are golden.More granulated sugar for topping
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Baking time: Adjust to your preference. 20 minutes will yield softer cookies while 25 minutes will yield crispier cookies. Or you can split the difference around 22 minutes for the best of both worlds.
- Storing baked cookies: store your pistachio shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 164kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
