Pistachio Shortbread Cookies

These Pistachio Shortbread Cookies are buttery, nutty, and dipped in rich dark chocolate. A great holiday cookie, shortbread also makes fantastic gifts!

Oh, shortbread, how do I love thee? Let me count the ways.

Shortbread cookies are so delicious — not too sweet, buttery, crumbly, and perfect with coffee or tea.

But adding nuts and tidbits of rich, dark chocolate make these cookies even more flavorful and provide great texture. Shortbread dough makes a wonderful, versatile blank canvas. 

Drizzle in chocolate, and you have adorable two-bite cookies that are perfect to give as holiday gifts and a worthy addition to any Christmas cookie tray.

And fear not — these Pistachio Shortbread Cookies are easy to make. An ideal slice-and-bake cookie, you don’t even need to roll these cookies out or worry about cookie cutters.

What are Shortbread Cookies?

Shortbread cookies are known for their crumbly texture, which is due to their high fat content. A traditional shortbread cookie is typically made from one part sugar, two parts butter, and three parts flour. 

Shortbread cookies typically do not contain eggs and usually have very few ingredients, although you can make a variety of different types and flavors using the basic shortbread cookie base.

Shortbread cookies are found in many different shapes, the traditional one being the shortbread “fingers” with the punctured fork holes. But shortbread cookies can also be rolled into a log and sliced or can be pressed into a pan, baked, and cut into triangles. 

How to Make Pistachio Shortbread Cookies

These cookies are simple to make and require only seven ingredients: butter, brown sugar, vanilla, flour, salt, pistachios, and chocolate. Here’s a few tips to follow for the perfect shortbread cookies:

– Shortbread cookies pair nicely with some salt. I prefer to use roasted, salted pistachios for this recipe.

– To get nice clean cuts, chill the cookie dough log and use a sharp serrated knife for slicing.

– Shortbread cookie dough should look crumbly, but will come together when you press it, much like pie dough.

– Feel free to use a different type of nut (walnuts or pecans work nicely) or to drizzle on white chocolate instead of dark.

I hope you make and enjoy these Pistachio Shortbread Cookies! What are your favorite holiday cookies to make? Let us know in the comments below.

Food photography for this post by KC England Photography and food styling by White Picket Fence.

365 Everyday Value Semi-Sweet Chocolate Mini Baking Chips  | Rodelle Pure Vanilla Extract  |  Champagne Gold Baking Cooling Racks  |  Wonderful Pistachios, Roasted & Salted

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Pistachio Shortbread Cookies

★★★★★ 5 from 9 reviews

• Author: Tiffany
• Prep Time: 1 hour 15 mins
• Cook Time: 12 mins
• Total Time: 1 hour 27 minutes
• Yield: 12-15 cookies 1x

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Description

These Pistachio Shortbread Cookies are buttery, nutty, and dipped in rich dark chocolate. A great holiday cookie, these shortbread also make fantastic gifts!

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Ingredients

Scale 1x2x3x

• 1 stick unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/2 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped roasted, salted pistachios
• 1/4 cup mini semi-sweet chocolate chips

For Decorating:

• 1/4 cup chopped dark chocolate
• 1 teaspoon melted coconut oil
• 1/4 cup finely chopped pistachios

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Instructions

1. Using a standing mixer with the paddle attachment, cream together the butter with the brown sugar until lightened. Add in the vanilla.
2. Stir together the flour and salt and add in the flour mixture in 3 additions, until just combined. Add the pistachios and chocolate chips and mix again until just combined.
3. The mixture should look a bit crumbly, but should hold together when you press it or clump it together.
4. Transfer the dough out on to a very lightly floured work surface. Work the dough until it comes together and shape it into a log that is 2 inches wide. Wrap the log in plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 325ºF and line baking sheets with parchment paper. Remove the log from the refrigerator and using a serrated knife, slice into 1/2″ cookies.
6. Place the cookies on the baking sheet about an inch apart (they should not spread). Bake until slightly golden at the edges, about 12 minutes. Let cool.
7. Melt the chocolate and coconut oil together in the microwave, using 10 second intervals and stirring in between. Drizzle the cooled cookies with the chocolate and sprinkle with pistachios. Transfer the cookies to the freezer for a few minutes until the chocolate is set.

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Notes

You can make the dough for these cookies ahead of time. Keep the log tightly wrapped in plastic in the refrigerator for up to 5 days before slicing and baking.

Once baked, store cookies in an airtight container at room temperature.

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Nutrition

• Serving Size: 1 cookie
• Calories: 153
• Sugar: 7.6g
• Sodium: 99mg
• Fat: 10g
• Saturated Fat: 5.6g
• Carbohydrates: 15.7g
• Fiber: 1.1g
• Protein: 1.5g
• Cholesterol: 16mg