Pistachio Shortbread Cookies

Print Recipe

5 from 6 votes

A simple slice and bake shortbread cookie loaded with buttery flavor, vanilla beans and pistachios.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Keyword: cookies, shortbread cookies

Servings: cookies

Calories: 107kcal

Author: Tricia

Ingredients

¾ cup unsalted pistachios shelled
10 tablespoons unsalted butter room temperature
½ cup powdered sugar
½ vanilla bean seeds removed
1 teaspoon pure vanilla extract
½ teaspoon sea salt
1 ½ 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°F.
Remove the dough from the refrigerator to rest while preparing the egg wash.
Gently beat one egg white with ½ 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.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition