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5 from 6 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 mins
Cook Time15 mins
Chilling Time30 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: American
Servings: 18 Cookies
Calories: 82kcal
Author: Neha

Ingredients

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

Lemon Glaze

  • 1 Cup Confectioners' sugar
  • 1 Tbsp Lemon juice
  • ¼ tsp Lemon Zest
  • A pinch Salt

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 Information:
  • 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.

Nutrition

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