Pistachio Shortbread Cookies

Pistachio shortbread cookies are tender, buttery and not overly sweet. The dough rolls up easily and slices beautifully, leaving you with delicious pistachio cookies that rival any bakery or tea room.

What you need

all-purpose flour

powdered sugar

and more...

Cream the butter and sugar


In a bowl, beat together butter, vanilla, and powdered sugar.

Mix dry ingredients


In another bowl, whisk the dry ingredients. Add to the butter mixture. Add the pistachios.

Chill the dough


Roll the dough into a log. Wrap in parchment paper and refrigerate for about 3 hours.



Cut the log into rounds. Place onto the baking sheet. Bake for 13-15 minutes. Cool.

Dip in chocolate


Melt the chocolate. Dip cookies in the chocolate. Place on the parchment paper to set. Serve.

– We used a mix of finely chopped and whole pistachios, but you can chop them all if preferred.  – If the dough warms and softens, pop it in the freezer for a few minutes.

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