Pistachio Delight Shortbread

Prep Time: 20 minutes | Chill Time: 30 minutes | Cook Time: 18 minutes | Total Time: 1 hour 8 minutes | Makes: 24 cookies

Ingredients

For the Shortbread:

• 2 cups all-purpose flour
• 1/2 cup finely ground pistachios
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons heavy cream

For the Pistachio Coating:

• 1/2 cup finely chopped pistachios
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

For the White Chocolate Drizzle (Optional):

• 4 oz white chocolate, chopped
• 1 tablespoon coconut oil or butter
• Green food coloring (optional)

For Garnish:

• 1/4 cup whole pistachios, shelled
• Coarse sea salt flakes

Instructions

Prepare the Pistachio Flour:

1. In a food processor, pulse 1/2 cup shelled pistachios until finely ground (be careful not to over-process into butter).
2. Set aside.

Make the Shortbread Dough:

3. In a medium bowl, whisk together flour, ground pistachios, cornstarch, and salt.
4. In a large bowl, cream softened butter and powdered sugar until light and fluffy (about 4-5 minutes).
5. Beat in vanilla extract, almond extract, and heavy cream until well combined.
6. Gradually add the flour mixture, mixing on low speed until just combined. Don’t overmix.

Shape the Cookies:

7. Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together.
8. Divide dough in half and shape each half into a log about 2 inches in diameter.
9. Wrap each log in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

Prepare for Baking:

10. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
11. In a small bowl, mix chopped pistachios, granulated sugar, and salt for the coating.

Slice and Coat:

12. Remove dough logs from refrigerator and unwrap.
13. Roll each log in the pistachio coating mixture, pressing gently to adhere.
14. Using a sharp knife, slice into 1/2-inch thick rounds.
15. Place cookies 2 inches apart on prepared baking sheets.
16. Gently press a few whole pistachios into the top of each cookie.

Bake:

17. Bake for 16-18 minutes, until edges are just barely golden but centers are still pale.
18. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Make the White Chocolate Drizzle (Optional):

19. While cookies cool, melt white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each.
20. Add a tiny drop of green food coloring if desired for a subtle pistachio color.
21. Transfer to a piping bag or small zip-lock bag with corner snipped off.
22. Drizzle over cooled cookies in decorative patterns.
23. Sprinkle with sea salt flakes while chocolate is still wet.

Tips for Perfect Shortbread

• Quality Butter: Use high-quality European-style butter for the best flavor
• Don’t Overwork: Handle dough minimally to keep shortbread tender
• Sharp Knife: Use a sharp knife and clean between cuts for neat edges
• Even Thickness: Roll logs evenly for uniform cookies
• Low Temperature: Bake at 325°F to prevent over-browning

Storage Instructions

• Store in airtight container at room temperature for up to 1 week
• Freeze dough logs for up to 3 months (slice and bake directly from frozen)
• Layer finished cookies between parchment paper
• Cookies actually improve in flavor after 1-2 days

Variations

Chocolate Pistachio Shortbread:

• Replace 1/4 cup flour with cocoa powder
• Add mini chocolate chips to the dough

Lemon Pistachio Shortbread:

• Add 1 tablespoon lemon zest to the dough
• Use lemon extract instead of almond extract

Rose Pistachio Shortbread:

• Add 1/4 teaspoon rose water to the dough
• Tint white chocolate drizzle with pink food coloring

Salted Caramel Pistachio:

• Drizzle with caramel sauce instead of white chocolate
• Sprinkle with flaky sea salt

Make-Ahead Tips

• Dough logs can be made up to 3 days ahead and refrigerated
• Slice and bake as needed for fresh cookies
• Baked cookies can be made 2-3 days ahead for parties
• Freeze shaped dough logs for up to 3 months

Serving Suggestions

• Perfect with afternoon tea or coffee
• Elegant addition to dessert platters
• Beautiful packaged as gifts
• Lovely for special occasions and holidays

Presentation Ideas

• Arrange on tiered serving stands
• Package in clear cellophane bags with ribbon
• Serve on fine china for elegant tea service
• Create gift boxes with parchment paper layers

Nutritional Benefits

• Pistachios provide healthy fats and protein
• Rich in antioxidants and fiber
• Natural nutty flavor without artificial additives
• Portion-controlled indulgence

Troubleshooting

Cookies spreading too much? Chill dough longer before baking Coating falling off? Press more firmly when rolling logs Cookies too crumbly? Add an extra tablespoon of cream Uneven browning? Rotate baking sheets halfway through baking

Gift Ideas

• Package in decorative tins for holidays
• Create cookie gift baskets
• Include recipe cards for a personal touch
• Perfect for hostess gifts and teacher appreciation

These Pistachio Delight Shortbread cookies are the epitome of buttery, nutty perfection – each bite melts in your mouth with sophisticated pistachio flavor!