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Buttery Pistachio Shortbread Cookies

Thick, melt-in-your-mouth slice-and-bake shortbread cookies packed with chopped pistachios and rolled in sparkling sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 tsp salt
  • 2.25 cups all-purpose flour
  • 1 cup shelled pistachios coarsely chopped
Coating
  • 1 egg white beaten
  • 0.25 cup coarse sparkling sugar for rolling

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Sharp knife
  • Wire rack

Method
 

  1. Cream softened butter, powdered sugar, extracts, and salt until light and fluffy (2-3 mins).
  2. Gradually mix in flour on low speed until just combined. Fold in chopped pistachios.
  3. Divide dough in half and shape into two 2-inch diameter logs. Wrap in plastic and chill for at least 2 hours.
  4. Preheat oven to 325°F (165°C) and line baking sheets with parchment.
  5. Brush logs with egg white and roll in coarse sugar. Slice into ½-inch thick rounds.
  6. Bake for 18-22 minutes until pale golden on the edges. Cool on baking sheet for 10 minutes.
  7. Transfer to a wire rack to cool completely.

Notes

Use good quality butter for the best flavor. Do not overbake; they should remain pale. Dough logs can be frozen for later use.