Buttery Pistachio Shortbread Cookies (Slice and Bake) Recipe

Introduction

These Buttery Pistachio Shortbread Cookies are a delightful treat, perfect for any occasion. Their rich, crumbly texture combined with the nutty flavor of pistachios makes them irresistibly tasty. Plus, they are easy to slice and bake whenever you’re ready.

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• 1/3 cup shelled pistachios (chopped small)
• 2 cups all-purpose flour
• 1/4 tsp kosher salt

Instructions

1. Step 1: In a medium-sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter and confectioners sugar together on low-medium speed until light and airy, about 30 seconds to 1 minute.
2. Step 2: Add the vanilla extract and mix lightly to combine.
3. Step 3: Add the chopped pistachios, flour, and kosher salt. Mix until well combined, about 2 minutes.
4. Step 4: Place the dough on a large piece of plastic wrap and shape it into a log. Chill in the fridge for 1 hour.
5. Step 5: Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper.
6. Step 6: Using a long sharp knife with a sawing motion, cut 1/2-inch slices of dough, keeping them as even as possible.
7. Step 7: Arrange the cookies 1 1/2 inches apart on the baking sheets and bake for 10–12 minutes until firm.
8. Step 8: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping and adding them to the dough.
• You can substitute almond extract for vanilla extract for a different nutty note.
• If you want a more colorful look, sprinkle some chopped pistachios on top of each cookie before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven to refresh their buttery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the kosher salt in the recipe to avoid overly salty cookies.

How do I make the slices even?

Use a long sharp knife and cut the chilled dough log with a gentle sawing motion. You can mark the log with the knife before slicing to guide even thickness.

Buttery Pistachio Shortbread Cookies (Slice and Bake) Recipe

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★★★★★

4.6 from 70 reviews

• Author: Thomas
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x

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Description

These Buttery Pistachio Shortbread Cookies are a delightful slice-and-bake treat with a rich, crumbly texture and a subtle nutty flavor from chopped pistachios. Perfectly tender yet crisp, these cookies are simple to prepare and a classic addition to any cookie platter or teatime snack.

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Ingredients

Scale 1x2x3x

Cookies

• 1 cup unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• 1/3 cup shelled pistachios, chopped small
• 2 cups all-purpose flour
• 1/4 tsp kosher salt

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Instructions

1. Cream butter and sugar: In a medium bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream together the softened butter and confectioners sugar on low to medium speed until the mixture is light and airy, about 30 seconds to 1 minute.
2. Add vanilla: Mix in the vanilla extract lightly to combine fully with the creamed mixture.
3. Incorporate dry ingredients and pistachios: Add the chopped pistachios, flour, and kosher salt to the bowl. Mix on low speed until all ingredients are well combined and the dough comes together, about 2 minutes.
4. Shape dough into log: Transfer the dough onto a large piece of plastic wrap and shape it into a log using the wrap as a guide. Wrap tightly and chill in the fridge for 1 hour to firm up the dough for slicing.
5. Preheat oven: Heat your oven to 350°F (177°C) and line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
6. Slice dough: Using a long sharp knife with a gentle sawing motion, cut the chilled dough log into 1/2-inch thick slices, trying to keep them as even as possible for uniform baking.
7. Arrange and bake: Place the cookie slices 1 1/2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are firm to touch and just beginning to turn golden.
8. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Make sure the butter is softened but not melted for proper creaming and texture.
• Chilling the dough log is essential to achieve clean slices and maintain cookie shape during baking.
• Store cooled cookies in an airtight container at room temperature for up to one week.
• For extra flavor, you can lightly toast the pistachios before adding them to the dough.
• To make the cookies thinner or thicker, adjust the slice thickness accordingly but adjust baking time slightly.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: shortbread cookies, pistachio cookies, butter cookies, slice and bake, holiday cookies, easy cookies