Pistachio Shortbread

Pistachio Shortbread is a rich, buttery dessert that combines the classic melt-in-your-mouth texture of traditional shortbread with the nutty, slightly sweet flavor of pistachios. This elegant yet easy recipe is perfect for tea time, holiday cookie platters, special gatherings, or whenever you’re craving a simple homemade treat. Made with just a handful of pantry staples, pistachio shortbread cookies are proof that minimal ingredients can deliver maximum flavor.

Shortbread originated in Scotland and is known for its crumbly texture and high butter content. By adding finely chopped pistachios, this recipe elevates the classic cookie with a beautiful green hue and a subtle crunch that balances perfectly with the soft, tender crumb. Pistachios also bring natural sweetness and healthy fats, making these cookies slightly more nutritious than standard shortbread.

This pistachio shortbread recipe is beginner-friendly and requires no special equipment—no mixer, no chilling, and no complicated techniques. The dough comes together quickly, making it ideal for last-minute baking or stress-free dessert preparation. You can shape it into a round slab, classic fingers, or individual cookie rounds depending on your preference.

From an SEO standpoint, pistachio shortbread is a highly searched dessert recipe, especially during holidays like Christmas, Eid, Diwali, and Thanksgiving. Keywords such as easy pistachio shortbread, homemade pistachio cookies, and buttery shortbread recipe naturally fit into this recipe, helping your food website rank better while still sounding natural and engaging to readers.

Whether served plain, dusted with powdered sugar, or dipped in dark chocolate, pistachio shortbread cookies are versatile and crowd-pleasing. Pair them with coffee, tea, or even gift them in decorative tins for a homemade touch that always impresses.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• ½ cup powdered sugar (icing sugar)
• 2 cups all-purpose flour
• ½ cup unsalted pistachios, finely chopped
• ¼ teaspoon salt
• ½ teaspoon vanilla extract (optional)

Directions

1. Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper.
2. In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and light. You can do this by hand or with a spatula—no mixer required.
3. Add the vanilla extract (if using) and mix gently until combined.
4. Gradually sift in the all-purpose flour and salt, mixing just until a soft dough forms. Avoid overmixing, as this can make the shortbread dense.
5. Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the dough.
6. Transfer the dough onto the prepared baking tray. Press it gently into a round or rectangular shape about 1 cm thick. Use a knife to lightly score the dough into slices—this makes cutting easier after baking.
7. Bake for 25–30 minutes, or until the edges are lightly golden. The center should remain pale for a classic shortbread texture.
8. Remove from the oven and allow the shortbread to cool for 10 minutes. While still warm, cut along the scored lines. Let cool completely before serving.
9. Optional: Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.