Pistachio Shortbread Cookies

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Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Makes 60 cookies. Perfect for a holiday cookies exchange!

Ingredients Nutrition

Directions

  1. Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
  2. Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
  3. Preheat oven to 325 degrees.
  4. Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
  5. Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
  6. Store in airthight container at room temperature.
Most Helpful

5 5

Very nice shortbread cookie. My husband and I liked them very much. I only had roasted and salted pistachios, so I didn't add the salt to the recipe. I'll definitely make these again.