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5 from 1 vote

Pistachio Shortbread Cookies

A simple slice and bake shortbread cookie loaded with buttery flavor, vanilla beans and pistachios.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Cookie
Servings: 24 cookies
Author: Tricia


  • 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


  • 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.