This post may contain affiliate links. Please read my disclosure policy.
We recently shared a recipe for Pecan Sandies and were so thrilled with the texture and taste, we had to make them again using pistachios and just a few small tweaks.  I couldn’t resist making another version especially after I found a bag of pistachios hiding in the pantry.  As you know, nuts don’t last forever so of course it was the right thing to do.  I couldn’t wait to see how the little green pistachios looked against the tender buttery cookie dough with the sugary crust.  These Pistachio Shortbread Cookies were a big hit and barely lasted 24 hours.   Twenty-four cookies in 24 hours … you can do the math!  Just kidding!  We shared some … a few … maybe three 🙂
This dough is practically perfect in every way.  It’s not at all greasy, crumbly or sticky.  It rolls up beautifully and after a few hours in the refrigerator, all you have to do is slice and bake.  Look at all those vanilla beans!  The Pecan Sandies were brushed with a beaten egg yolk and rolled in Turbinado Sugar.  These cookies were brushed with a lightly beaten egg white and rolled in coarse white sugar for a lighter look.  Both processes work great for these cookies.
I would love to experiment with the dough as a crust in a small tart.  If the nuts are finely ground, this would be pretty easy to press into a pan.
It was hard but I resisted the urge to add chopped dried cherries or white chocolate chips.  The simple buttery cookies with vanilla beans and toasted nuts have more than enough flavor for me.
Please don’t forget to Pin to your favorite cookie board!
Pistachio Shortbread Cookies
Ingredients
- 3/4 cup unsalted pistachios, shelled
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 vanilla bean, seeds removed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 1/2 cups unbleached all-purpose flour
- 1 large egg white, lightly beaten
- 2 tablespoons light colored coarse sugar, I used organic white coarse can sugar - regular granulated sugar would work great too
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth. Add the confectioners' sugar, vanilla bean seeds, salt and vanilla to the butter and blend on medium low until combined.
- Add the flour a little at a time and mix until incorporated.
- Fold in the pistachios using a rubber spatula.
- Place the dough on a large piece of parchment paper lightly dusted with flour. Form the dough into a log 12-inches long and about 1½ inches thick. Wrap the dough tightly in the parchment paper and refrigerate for at least 1 hour or overnight.
- When ready to bake preheat oven to 350 degrees.
- Remove the dough from the refrigerator to rest while preparing the egg wash.
- Gently beat one egg white with 1/2 teaspoon water.
- Lightly brush the entire log with the egg white then roll in the coarse sugar to coat.
- Slice into ½-inch thick rounds and place on a parchment lined baking sheet.
- Bake for 16 to 20 minutes or until lightly browned on the bottom and set.
- Cool on a wire rack and store in an airtight container.
Are you a shortbread fan?  I am a short-shortbread fan but I know tall people that like them too.  Hope you have a terrific weekend!  We have a little snow in the forecast if you can believe it.  As long as I don’t have to shovel any more snow I’m fine with it.  It won’t be long until we are talking about how hot it is outside!  Thanks so much for stopping by – and don’t forget to make these cookies soon 🙂
Tricia
Ailenid says
They were amazing. I did swap the vainilla bean for orange zest and omit the salt since my pistacios were salted. Everyone at the house loved them and they were so easy to make. Thanks for the recipe.
Tricia Buice says
Thanks Ailenid – glad you enjoyed them. The orange zest sounds lovely!
Susan says
Oh, my, my, my! Being a die-hard pistaschio and shortbread lover my mouth is watering over these, Tricia. I keep my pistachios in the freezer – makes them last so much longer and the really taste great right from the freezer too.
Tricia Buice says
These cookies are for you Susan – I know you will love them!
cheri says
Hi Tricia, these cookies look scrumptious, love that you added vanilla bean. Sounds like is would make a great crust. Hope you are having a wonderful week-end.
2 Sisters Recipes says
What a delicious idea! Who doesn’t like shortbread cookies… and pistachio? … even better than ever! Thanks for an easy recipe to follow! Have a great weekend! 🙂
Tricia Buice says
Thanks ladies 🙂 Easy recipes are often the best. The flavors don’t have to do battle for first place. Everybody wins 🙂 Have a great week!
Muna Kenny says
When I was a little girl my Aunt used to bring me and my sisters Persian cookies, those cookies were delicate and perfumed with rose water, and looked exactly like your shortbread! So beautiful and elegant, as always 🙂
Tricia Buice says
What a sweet memory Muna. I’ve never baked with rose water but have always been curious. You should try these! Have a lovely week.
Beth says
Ooh … I love pistachios, and I love shortbread – I think I’d adore these cookies! (And I might even be tempted to add those dried cherries that you mentioned.)
Tricia Buice says
I feel a new adaptation coming Beth! I think these cookies would be good with just about anything added or even plain. Hope you have a wonderful week – thanks for stopping by!
Dom says
I adore shortbread. I think it must be my favourite and I love cut cookies from a log like this, they just look so perfectly homemade! Love the pistachios too!
Tricia Buice says
Thanks Dom. Sometimes the best cookies are the simple ones that take less effort. We LOVE these!
Gerlinde @ Sunnycovechef says
I am a sucker for cookies like this and I love the idea of adding pistachio nuts .
Tricia Buice says
Hi Gerlinde! Hope your travels are going well. I can’t wait to hear all about your trip!
Mandy says
What decadent little morsels. Will have to make these for my pistachio loving Pete.
Have a beautiful weekend.
🙂 Mandy xo
Tricia Buice says
Thanks Mandy – hope you have a beautiful weekend too!
Mimi says
I don’t make cookies for the most part (cause I would eat them all) but I might have to make an exception for this recipe. They’re beautiful, and when I catered, I always relied on refrigerated cookie dough because the cookies were more consistent. I made a similar recipe for a friend’s wedding with rose petals!!! The dough is so versatile – I’d be adding extra goodies to the pistachios, too!
Tricia Buice says
Thanks Mimi! Catering is super tough business – I admire all your hard work. Have a great weekend and thanks for stopping by!
Becky Green says
I’m one of those tall people that like short-bread cookies! 😉 LOOOOVE the sugared edges of these cookies! 😉 SO PRETTY!!!
Tricia Buice says
I learned something new about you today Becky – I guess I can always look up to you 🙂 Have a great weekend!
Monique says
They look perfect!
For MOI.
Tricia Buice says
Perfect for me too Monique! Have a happy weekend.
Abbe @ This is How I Cook says
Outstanding Tricia! As a matter of fact I just made your pecan version two days ago. I used half brown sugar and half powdered, switched to walnuts and added 1 1/2 T of walnut oil. No photos, unless you want an X-ray. Sent them home with Manservant’s assistant because they are way too dangerous! I’m sure this version is the same!
Tricia Buice says
What great adaptations Abbe! I bet the brown sugar was terrific. Thank you so much!
Chris Scheuer says
I’m not sure how a few simple ingredients can be transformed into something so wonderful but shortbread cookies are on the top of my list of favorites. And adding pistachios is a wonderful idea and so pretty too!
Tricia Buice says
Isn’t that the truth Chris. Hope you have a wonderful weekend!
Monica says
So gorgeous! I love pistachios in everything, Tricia. Always seems like if a dessert has pistachios, it’s going to be a big hit. I can practically taste these cookies…
Tricia Buice says
Thank you Monica! You really need to try these cookies – I think you would love them. Have a great weekend!
Angie@Angie's Recipes says
They look sensational! I am saving this for my husband’s birthday!!
Tricia Buice says
Thank you Angie! I know your husband will love them!
Sara says
I love pistachios and they are such an underutilized ingredient in baking. These cookies look absolutely amazing, I could definitely eat more than my share 😉
Tricia Buice says
Thank you Sara – and I could not agree more about pistachios. They are a beautiful nut and delicious too.
sue|theviewfromgreatisland says
These are some of my favorite cookies, I adore pistachios and always keep a bag around. I love your idea of making a tart crust with this dough 🙂
Tricia Buice says
I can’t wait to give it a try Sue – have a lovely weekend!
Liz says
Oh, my. These look perfect! I adore pistachios and could eat them in record time, too. But those pecan sandies are calling my name, too! YUM!
Tricia Buice says
They are both delicious cookies Liz – thanks for stopping by!
Jennifer @ Seasons and Suppers says
Shortbread cookies are my weakness. They are not safe around me!! Love these. Those pistachios are so pretty 🙂 Pinned!
Tricia Buice says
I seem to have many weaknesses but agree that these kind of cookies are the best. Simple and satisfying!