Pistachio Shortbread Cookies made as Pistachio drop Cookies. You need only 7 ingredients and 30 minutes of dough chilling time to pop these shortbread cookies in your mouth!
Taste and Texture:
- Bite sized melt in your mouth Cookies
- Soft and slightly crumbly
- Packed with real pistachio flavor
- Drizzled with Sweet Lemon Glaze
- Butter: I opt for unsalted butter. But if you are using salted pistachios I would suggest to go for unsalted butter. Soften it to room temperature before beating.
- Pistachios: You will need half cup of them. We will finely chop them. You can do this in a blender.
- Sugar: We will use confectioners’ sugar instead of granulated one. Since confectioners’ sugar has some cornstarch already added in it, cookies will bake thicker and softer.
- Flour: All purpose flour is the base of this recipe.
- Extracts: Both almond extracts and vanilla extracts are needed to pronounce pistachio flavor even more. Just trust me here!
How to make Pistachio Cookies:
These are the easiest cookies to make. Just one bowl, 10 minutes of prep time and like 30 minutes of chill time, you can literally be eating cookies in under 1 hour. To make them-
- Beat room temperature butter till smooth. Add confectioners’ sugar and beat again till very fluffy.
- Now add in finely chopped pistachios, extracts and flour. Now add food coloring and beat till the dough comes together. Cover and chill dough for a few minutes.
- Roll dough into balls and I like to chill the balls again quickly till the oven preheats.
- Bake for 15 minutes at 350 deg F.
Some lemon juice, lemon zest and confectioners’ sugar is what you will need to prepare this lemon glaze. I chose to add few drops of lemon food coloring, but you can totally skip it if you prefer it white.
What can I do with lots of pistachios?
Bake Pistachio Cake, Pistachio Cupcakes, Pistachio Muffins or these Cookies! 😉
Should you chill shortbread before baking?
Short answer is yes! Chilling the shortbread dough after rolling them ensures less spread and puffier cookies.
Quick Tip: If you are pressed on time, keep the cookie tray in freezer for 15-20 minutes while oven preheats.
More Cookie Recipes:
If you liked this Recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Pistachio Shortbread Cookies
- 1/2 Cup Butter (Salted, softened to room temperature)
- 6 tbsp Confectioners' Sugar
- 1/2 Cup Finely Chopped Pistachios
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond extract
- 1 Cup All purpose flour
- Few drops Gel Food Coloring (optional)
- 1 Cup Confectioners' sugar
- 1 Tbsp Lemon juice
- 1/4 tsp Lemon Zest
- A pinch Salt
- Using a handheld/stand mixer fitted with a paddle attachment, beat the butter for a minute until creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Next add in flour, 6 tbsps pistachio crumbs (save two tablespoons to decorate on top) and food coloring and beat until combined.
- Cover the cookie dough and chill in refrigerator for 30 minutes and up to 3 days. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper/ silicone baking mats. Roll the cookie dough into balls, about 1 Tablespoon of dough each and place dough balls on baking sheets. Chill the dough balls again in freezer while your oven preheats.
- Bake cookies until golden brown on the bottom edges about 14-15 minutes. Allow the cookies to cool for 5 minutes on baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.
- In a mixing bowl, add all the ingredients. Stir vigorously with a whisk until all the sugar and lemon juice are combined. Pour on cooled cookies and top with the remaining 2 tablespoons chopped pistachios.
- Baked cookies will stay good at room temp. covered at all times for about a week.
- Cookie dough can be stored in refrigerator for two days. Allow it to get slightly warm before rolling the cookie dough balls out.
- You can freeze baked cookies with or without glaze for up to 2 months. Thaw in the refrigerator or on counter top before enjoying.
- Cookie dough balls can also be frozen for up to 3 months. No need to thaw them, just bake for an additional minute.