Cookies, Desserts

Pistachio Crusted Shortbread Cookies

December 14, 2011
Lately I have been on a huge nut kick.  I’ve been baking with them, cooking with them, and just eating them plain. 
I used to not really like nuts.  I didn’t like them in my desserts and would rarely eat them plain.  But then all of sudden my palate changed.  I started to enjoy nuts in everything.
Pistachios are probably one of my favorites.  I recently bought a huge bag {at Costco} and have been baking with them a lot.  I first made Chocolate Cherry Pistachio Cookies, and then I made these Pistachio Crusted Shortbread Cookies. 
These cookies are simple slice-and-bake cookies.  You make the shortbread cookie dough and then roll it into a log.  Roll the log in chopped pistachios and then chill.  After the dough is firm enough to slice, you slice the dough into cookies and then back them until they are a nice light-golden brown.  And you’re done!
The texture of these cookies is more soft then crumbly.   A normal shortbread cookie is very crumbly and fall apart very easily after each bite; these are different.  They resemble the shortbread in flavor, but texturally are more like a soft sugar cookie. 
The pistachio crust adds a great dimension to these cookies.  Not only do the pistachios add a salty, roasted flavor, but they also bring a nice crunch to the cookies.  
These cookies would look wonderful on a dessert table.  They would also be a great addition to a gift basket, or as a small gift to bring to your neighbors, family, and friends.


Pistachio Crusted Shortbread Cookies
For Printable Recipe, Click here!
Makes: About 30 Cookies
1 cup Unsalted Butter, at Room Temperature
¾ cup Sugar
Pinch Salt
1 Egg
½ teaspoon Pure Vanilla Extract
2 ¼ cups All Purpose Flour
½ cup Pistachio Nuts, Chopped
In the bowl of a stand mixer, beat the butter until light and fluffy.  Add the sugar and salt and mix to combine.  Beat in the egg and vanilla and mix until fully incorporated.  With the mixer running on low speed, add the flour and beat until the dough is smooth. 
Lie out a piece of wax paper and place half of the dough on top.  Use the wax paper to help shape the dough into a long log, about 1½ inches in diameter.  Place half of the chopped pistachios on the wax paper and roll the log in the pistachios to coat the outside completely.  Brush off the pistachios that didn’t attach to the dough.  Repeat with the other half of dough. 
Roll up the logs tightly in the wax paper and twist the sides of the paper.  Place the dough in the refrigerator to chill until firm, at least 2 hours.
Preheat the oven to 350 degrees F.  Line baking sheets with silicone mats or parchment paper; I used 3 baking sheets total so you will have to bake the cookies in batches.  Set aside.
Remove the dough from the refrigerator and unwrap the wax paper.  Using a sharp knife cut the dough into ½-inch slices.  Place the dough on the prepared baking sheets, leaving at least 1-inch between each cookie.
Bake the cookies until the edges turn light golden brown, about 8-10 minutes.  Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes.  Transfer the cookies to a cooling rack to cool completely.
Serve and enjoy!
These cookies last about 1 week in a sealed container.
Recipe from Better Homes and Gardens: 100 Best Cookies.

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  • Julie @ Table for Two December 14, 2011 at 12:31 pm

    i LOOOOVE pistachios!! they’re so expensive though, but maybe buying them at costco, like you did, will be somewhat cheaper since the bulk of it will even out the price. the hardest part for me when i eat pistachios is getting to the nut itself haha and they’re so addicting! i’m sure these shortbread cookies are DELICIOUS!!

  • Melissa Maruca December 14, 2011 at 3:25 pm

    STill kind of reminds me of a pork tenderloin haha 🙂 BUT I’d still eat it because everything you make is really tasty

  • nicole {sweet peony} December 14, 2011 at 6:33 pm

    hey girl- if you have a trader joes nearby, they sell pre-shelled pistachios & their prices are always good 🙂

  • Petite Darlings December 14, 2011 at 6:48 pm

    Very festive looking cookies! I am a huge fan of pistachios so of course I bookmarked this recipe:)

  • Kiri W. December 14, 2011 at 7:21 pm

    Oh man, you’re determined to do me in, aren’t you? 😉 I looove shortbread, and I keep saying how much I adore pistachios in my baked goods – I feel they’re way underused. So this is one perfectly tempting treat!

  • Kelly December 15, 2011 at 2:05 am

    These look wonderful, what  a great recipe! 🙂

  • BakingQueen December 16, 2011 at 5:45 pm

    Funny, a lot of your recipes I have found in a cookie magazine called 100 Cookie Recipes. Maybe you should give the magazine credit for these recipes instead of calling them your own. Just a thought! Good blog though.

  • Krissy's Creations December 19, 2011 at 12:45 am

    They totally aren’t used enough in baking!

  • Marta Dankowska December 22, 2011 at 9:01 pm

    Tried out the recipe and the cookies turned out really delicious! I made them also with almonds and dried cranberries and posted the results on my blog 🙂

  • Krissy's Creations December 26, 2011 at 5:11 pm

    Yum!  Your version sounds delicious :).  SO glad you made them!