Can I use unsalted pistachios instead?

Absolutely! Just add a pinch of salt to your dough to make up for the flavor difference. The salt really enhances the overall taste.

Why do my cookies spread too much during baking?

This usually happens when the dough isn’t cold enough or the butter was too warm when you mixed it. Make sure to chill those cut cookies for at least an hour.

Can I make these cookies smaller or larger?

Of course! Just adjust your baking time accordingly. Smaller cookies might need 12-15 minutes, while larger ones could take 20-25 minutes.

What’s the best way to chop the pistachios?

I like to pulse them in a food processor just a few times for an even chop, but a sharp knife works perfectly too. Aim for pieces that are roughly the size of coarse breadcrumbs.

Can I substitute the pistachios with other nuts?

Definitely! Almonds, pecans, or walnuts all work beautifully. Just make sure they’re roughly chopped to the same size as the pistachios would be.

Pistachio Shortbread Cookies

Name: Pistachio Shortbread Cookies
Prep time: PT-486968H22M15S
Cook time: PT-486968H22M15S
Total time: PT-486968H22M15S
Yield: 28
Cuisine: American
Ingredients: 2 cups unsalted butter, at room temperature; 1 cup granulated sugar plus more for rolling the edges of the cookies; 4 tsp pure vanilla extract; 4 cups all purpose flour; 2 cups whole pistachios, chopped (I use salted and roasted nuts)

Description

These pistachio shortbread cookies are buttery, nutty, and perfectly crisp around the edges — a delightful treat for any cookie lover.

Ingredients

Scale

2 cups unsalted butter, at room temperature
1 cup granulated sugar plus more for rolling the edges of the cookies
4 tsp pure vanilla extract
4 cups all purpose flour
2 cups whole pistachios, chopped (I use salted and roasted nuts)

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Instructions

Cream the butter and the sugar together, scraping down your bowl as necessary. I use a stand mixer but you can also do this by hand.
Beat in the vanilla.
Fold the flour into the butter and sugar until it comes together to form a dough. It will be crumbly, but make sure all the flour gets incorporated.
Fold in the pistachios and make sure you get them well distributed in the dough.
Turn the dough out onto a lightly floured surface and bring together into a flat disk. Roll out to 1/3-1/2 inch thick. I sometimes like to top my dough with parchment or plastic wrap to make rolling easier.
Cut out your cookies with small 2″ cookie cutter, you will have about 2+ dozen. Roll the edges of your cookies in sugar.
Refrigerate the cut cookies for an hour. (You can also do this overnight.)
Preheat oven to 350F
Roll the edges of the cookies in sugar and place on a parchment lined baking sheet 2 inches apart.
Bake for about 15-20 minutes. The cookies will still be pale and soft, but will firm up as they cool. Note: shorter baking will result in a softer cookie, longer time will make them crispier.
I like to roll the edges of the cookies again in sugar for an extra sparkly look. Let them cool on the pan just until cool enough to handle, and then gently roll the edges in the sugar. The cookies need to be warm for the sugar to adhere, but be careful because they are delicate at this stage.
Cookies will last up to a week at room temperature. They can be frozen for up to 3 months.

Notes

For the best flavor and crunch, use roasted and salted pistachios. Rolling the edges in sugar adds a beautiful sparkle and extra texture.

Nutrition

Serving Size: 1 cookie
Calories: 260 kcal
Sugar: 8 g
Sodium: 2 mg
Fat: 17 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 4 g