Buttery Pistachio Cookies

This crumbly pistachio shortbread cookie brings together a mouthwatering mix of nutty goodness and tender, melt-away texture for your snack collection. The bright green pistachios give these treats eye-catching color and satisfying bite in what would otherwise be a simple shortbread, making them just right for gift-giving during holidays or enjoying any day of the week.

I came up with these cookies for a holiday swap party and they vanished faster than anything else. They've become my go-to for family get-togethers, and my aunt now asks for "those green cookies" every time Christmas rolls around.

Ingredients

• Unsalted butter: Softened butter gives you that classic dissolve-in-your-mouth feel. The brand matters—grab some European style if you can for extra creaminess
• Powdered sugar: Makes a softer, lighter cookie than regular sugar would. Give it a quick sift if you spot lumps
• Kosher salt: Its bigger grains balance out the sweetness perfectly. Switch to 1 teaspoon if you've only got table salt
• Pure vanilla extract: Brings richness and warmth. Skip the fake stuff and go for genuine extract
• All-purpose flour: Forms the cookie's foundation. Spoon it into your measuring cups then level off for the right amount
• Pistachios: The main attraction that adds unique flavor and pretty green bits. Pick unsalted ones so you can control how salty your cookies turn out
• Coarse sugar: You can skip it, but it adds a lovely sparkle and nice crunch to the outside
• Egg: Just for brushing on the outside to help sugar stick to your dough logs

Step-by-Step Instructions

Cream the base:

Start by mixing butter, powdered sugar, vanilla, and salt in your stand mixer or with handheld beaters for around 1½ minutes. You want it light and fluffy but don't go overboard. This sets you up for that dreamy shortbread texture.

Add dry ingredients:

Mix in the flour and chopped pistachios with gentle strokes until everything just comes together, about 2 minutes. Don't mix too much or you'll end up with tough cookies instead of tender ones. Stop when the dough starts clumping up.

Shape and chill:

Dump dough onto a clean counter and press into a flat disc, then cut it in half. Shape each piece into a 9-inch log, wrap in plastic, and stick in the freezer for 30 minutes. This cooling time is key for keeping the shape while baking and boosting flavor. You want firm logs, not rock-solid ones.

Prepare for baking:

Heat your oven to 350°F and line your cookie sheets with parchment or silicone mats. Brush the cold dough logs with beaten egg and roll them in coarse sugar for a pretty sparkly coating. The egg helps the sugar stick properly all around.

Slice and bake:

With a sharp kitchen knife, cut logs into ⅓-inch thick rounds. Set them on your lined sheets about 1 inch apart. They won't spread much, so you can put them fairly near each other. Bake one tray at a time for the best results.

Bake to perfection:

Cook for 18-20 minutes, turning the pan around halfway through. Look for just slightly golden edges—that's when shortbread is done right. The middle might seem a bit soft but will firm up as they cool. Don't rush this part.

Cool completely:

Let the cookies cool all the way on the baking sheet before touching or eating them. This waiting step creates that famous sandy, melt-in-your-mouth shortbread feel. Moving them too early can make them break apart.

Pin it

The toasted pistachios really make this whole thing shine. I found this out after trying cookies with both raw and toasted nuts at the same time. Toasting brings out stronger nutty flavors and releases oils that make the entire cookie smell amazing. It takes a little extra time but trust me, it's worth it.

Make It Your Own

These shortbread cookies work with so many different tweaks. Try adding some grated lemon or orange skin to the dough for a fresh citrus kick. If you love chocolate, try dipping the ends of your cooled cookies in melted dark chocolate. You can also swap out pistachios for other nuts like almonds, pecans, or hazelnuts to create your own special version.

The Perfect Slice

Getting neat, even slices leads to cookies that look store-bought. Go with a super sharp knife and wipe it off between cuts if things get sticky. When your dough starts feeling too soft while you're working, just pop it back in the freezer for 5-10 minutes. For cookies that stay perfectly round, roll the log on the counter now and then while chilling so it doesn't develop a flat bottom.

Serving and Pairing

These fancy cookies go great with afternoon tea, especially Earl Grey or jasmine types. For dessert, put them next to some vanilla bean ice cream or serve with coffee. Their buttery, nutty taste also goes well with sweet wines like Sauternes or even a nice bourbon if you want a grown-up treat. During the holidays, place them on a plate with other colorful cookies to create a festive display.

Pin it

These cookies nail that sweet spot between simple and sophisticated—they work just as well for casual snacking as they do for special celebrations.

Frequently Asked Questions

→ Is it possible to prep the dough in advance?

Sure! Wrap the dough logs tightly and freeze them for up to 2 months. Defrost just enough to slice, coat in sugar, and bake as you'd like.

→ Why should the cookies cool fully before eating?

Letting them cool completely ensures you get that signature crumbly buttery texture. Warm ones might just fall apart in your hands!

→ Can I switch out pistachios for another nut?

Of course! Almonds, walnuts, or pecans would be excellent substitutes. Toasting them first makes the flavor pop.

→ Is the egg wash really necessary?

If you'd like the sugar to stick, the egg wash is key. If you're skipping the sugar coating, you can skip this step too.

→ Why is a lined tray critical for these cookies?

The buttery dough likes to stick. Using parchment paper or a baking mat makes removing them so much easier.

→ Can extra flavors be added to the cookies?

Definitely! You could mix in a pinch of cardamom, some citrus zest, or rosewater for a twist that matches pistachios perfectly.