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Buttery and crisp, these Pistachio Shortbread Cookies have a tender, crumbly texture with roasted pistachios and dark chocolate. They’re an easy slice-and-bake cookie for any occasion.
Pistachio shortbread cookies have a rich, nutty flavor from roasted pistachios, with dark chocolate adding a contrast to the buttery shortbread. The dough can be made ahead and kept chilled until you’re ready to bake.
Serve them with coffee or tea, or add them to a dessert spread alongside my Pistachio Bird Nest Baklava and Maamoul Cookies with Pistachio.
Reasons to Make These Pistachio Cookies
- No cookie cutters needed. Shape the dough into a log and slice it into rounds. This keeps the prep simple and gives you evenly sized cookies.
- Make the dough ahead. Refrigerate it for up to 3 days before baking, or freeze it when you want to bake the cookies later.
- Great for sharing. Store the baked cookies in an airtight container and keep them ready for serving or gifting.
Pistachio Cookies Ingredients
- Roasted Pistachios: Use fresh, good-quality roasted pistachios for the best flavor. Choose unsalted if possible since the dough already contains salt. Use both finely chopped and whole pistachios for added texture.
- Butter: Use good-quality unsalted butter at room temperature. It gives the cookies a rich flavor and helps create a tender texture.
- All-Purpose Flour: Regular all-purpose flour works well here. Measure it carefully to keep the cookies tender rather than dry.
- Powdered Sugar: Powdered sugar keeps the shortbread delicate and gives it a smooth texture.
- Dark Chocolate: Choose a good-quality dark chocolate or dark chocolate chips for dipping. The chocolate should have a flavor you enjoy since it adds a noticeable finish.
- Vanilla Extract: Pure vanilla extract adds a little extra depth and works well with the pistachios and chocolate.
- Salt: Kosher salt works well in the dough. If you use salted pistachios, adjust the amount as needed.
*See the recipe card for full information on ingredients and quantities.
How to Make Pistachio Shortbread Cookies
Step 1: Cream the butter and sugar. Beat the butter, vanilla, and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed for about 5 minutes, or until light and creamy. Scrape the bowl a few times during mixing.
Step 2: Mix the dry ingredients. Whisk the all-purpose flour and salt together in a separate bowl. Turn the mixer to its lowest speed and gradually add the dry ingredients to the butter mixture.
Step 3: Fold in the pistachios. Use a spatula to fold all of the pistachios into the dough.
Step 4: Chill the dough. Transfer the firm yet pliable dough to a large sheet of parchment paper. Roll the dough into a 10-inch log, about 2 inches thick. Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight.
Step 5: Slice and bake the cookies. Once the dough is firm, cut the log into ¼-inch rounds. Place the cookies on a parchment-lined baking sheet, about 1 inch apart. Bake at 350°F for about 13 to 15 minutes, or until lightly golden around the edges.
Step 6: Cool the cookies. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.
Step 7: Melt the chocolate. Melt the chocolate in the microwave or in a double boiler.
Step 8: Dip the cookies in chocolate. Dip the cookies into the melted chocolate, then place them on parchment paper to set. If desired, sprinkle the cookies with extra chopped pistachios and coarse salt or salt flakes.
Ways to Switch Up These Shortbread Cookies
Cranberry Pistachio Cookies: Fold chopped dried cranberries into the dough for a sweet-tart contrast with the roasted pistachios.
Orange Pistachio Cookies: Mix finely grated orange zest into the dough for a fresh citrus flavor that pairs well with pistachios and chocolate.
Switch the Chocolate: Use white or milk chocolate instead of dark chocolate for a sweeter finish.
Swap the Nuts: Replace the pistachios with an equal amount of chopped almonds, pecans, or walnuts.
Tips For Making These Shortbread Cookies
- Keep unbaked dough chilled between batches. Leave any dough you’re not using in the refrigerator until you’re ready for the next batch.
- Use a sharp knife for clean slices. Cut straight through the chilled dough with a smooth, firm motion to help prevent crumbling.
- Let an extra-firm dough log soften briefly. Give it a little time at room temperature if it cracks when you slice it. The dough should still feel firm but cut cleanly.
- Shake off excess chocolate after dipping. Gently tap each dipped cookie over the bowl before placing it on parchment paper to prevent excess chocolate from pooling around the edges.
Frequently Asked Questions
Dark chocolate works especially well because its deeper flavor balances the buttery shortbread and pistachios. Use good-quality chocolate that melts smoothly.
Look for lightly golden edges. The cookies don’t need to become deeply browned before you remove them from the oven.
Storing and Freezing
Store Pistachio Shortbread Cookies in an airtight container at room temperature for up to 5 days. Make sure the chocolate has completely set before storing them.
You can also freeze the baked cookies in a freezer-safe container for up to 3 months. Place parchment paper between layers to keep the cookies separate.
To freeze the dough, wrap the dough log tightly and freeze it for up to 3 months. Thaw it overnight in the refrigerator before slicing and baking as directed.
More Shortbread Recipes
- Lebanese Ghraybeh Shortbread Cookies
- Lemon Shortbread Cookies with Lemon Icing
- Cranberry Orange Shortbread Cookies
- Peppermint Holiday Shortbread Cookies
- Traditional Danish Butter Cookies
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Pistachio Shortbread Cookies
Ingredients
- 1 cup butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup roasted pistachios, finely chopped
- ½ cup roasted pistachios, whole (not chopped)
- 1 cup dark chocolate or dark chocolate chips, chopped
Instructions
- Beat the butter, vanilla, and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed for about 5 minutes, or until light and creamy. Scrape the bowl a few times during mixing.
- Whisk the all-purpose flour and salt together in a separate bowl. Turn the mixer to its lowest speed and gradually add the dry ingredients to the butter mixture.
- Use a spatula to fold all of the pistachios into the dough.
- Transfer the firm yet pliable dough to a large sheet of parchment paper. Roll the dough into a 10-inch log, about 2 inches thick. Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight.
- Once the dough is firm, cut the log into ¼-inch rounds. Place the cookies on a parchment-lined baking sheet, about 1 inch apart. Bake at 350°F for about 13 to 15 minutes, or until lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.
- Melt the chocolate in the microwave or in a double boiler.
- Dip the cookies into the melted chocolate, then place them on parchment paper to set. If desired, sprinkle the cookies with extra chopped pistachios and coarse salt or salt flakes.
Notes and Recipe Tips
- Measure the flour carefully to prevent the shortbread from becoming dry and crumbly.
- Rotate the dough log a quarter turn after each slice to help the cookies keep their round shape.
- Let the baking sheet cool completely between batches before adding more sliced dough.
