Go Back
–+ servings
Soft, thick, buttery and crumbly Pistachio Shortbread Cookies with lemon glaze in a bowl.
Print Recipe
5 from 8 votes

Pistachio Shortbread Cookies

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! 
Prep Time10 minutes
Cook Time15 minutes
Chilling Time30 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 Cookies
Calories: 82kcal
Author: Neha

Equipment

  • Hand/stand Mixer

Ingredients

  • ½ Cup Butter (Salted, softened to room temperature)
  • 6 tablespoon Confectioners' Sugar
  • ½ Cup Finely Chopped Pistachios
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Almond extract
  • 1 Cup All purpose flour
  • Few drops Gel Food Coloring (optional, but pretty)

Lemon Glaze

  • 1 Cup Confectioners' sugar
  • 1 tablespoon Lemon juice
  • ¼ teaspoon Lemon Zest
  • A pinch Salt
US Customary - Metric

Instructions

  • Pulse pistachios in a blender/processor until small crumbs form. You need 6 Tbsps of very finely chopped pistachios for the cookie dough batter.
  • 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.

Lemon Glaze

  • 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.

Notes

Storing and Freezing Instructions:
  • 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.
Tips to make perfect Pistachio Cookies:
Pistachios: While blending pistachios, there will be some powdered/ground pistachio powder collected at the bottom of blender. You will need to use it in this dough, don't discard it.  
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.
Butter: Skip salt from the recipe if you are using salted butter or even salted pistachios.
 

Nutrition

Serving: 1Cookie | Calories: 82kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 45mg | Sugar: 3g