Food and Recipes Desserts Cookies Pistachio Shortbread Cookies Be the first to rate & review! Delicate, nutty pistachio shortbread cookies are sweet for parties, teas, and more. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on February 24, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley Active Time: 45 mins Chill Time: 1 hr Cool Time: 1 hr Total Time: 3 hrs 15 mins Servings: 20 These pistachio shortbread cookies only require a handful of ingredients and are garnished with an easy lemon glaze that makes them look extra impressive. For the chocolate lovers, you could easily swap the glaze for a quick dip in melted semisweet chocolate instead. And although we don’t call for it, a touch of flaky sea salt or using salted pistachios as a garnish is a delicious salty-sweet finish on these gorgeous cookies. While we use a diamond shape cutter, any of your favorite shapes will also work for this recipe. Get creative and customize the design as you see fit. Ingredients 3/4 cup unsalted butter, softened 1 1/2 cups powdered sugar, divided 1/2 cup finely chopped pistachios, plus more for garnish 1/2 tsp. vanilla bean paste or extract 1 1/2 cups all-purpose flour, plus more for work surface and cutters 1/2 tsp. kosher salt 2 Tbsp. fresh lemon juice (from 1 lemon) Directions Beat butter and 1/2 cup of the powdered sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Beat in vanilla and chopped pistachios until combined, about 30 seconds. Whisk together flour and salt in a medium bowl until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until dough comes together, about 1 minute, stopping to scrape down sides of bowl as needed. Shape dough into a 6-inch disk, and wrap in plastic wrap. Let chill until firm, at least 1 hour or up to 24 hours. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Roll out dough on a lightly floured work surface to 1/4-inch thickness. Cut desired shapes using lightly floured 2-inch cookie cutters. Chill, reroll, and cut dough scraps as needed. Transfer shapes to prepared baking sheet, spacing 1 inch apart. Freeze until firm, about 10 minutes. Bake in preheated oven until the edges are set, 14 to 16 minutes. Let cool on baking sheet for 5 minutes. Transfer cookies to a wire rack; let cool completely, about 30 minutes. In a medium bowl, whisk together lemon juice and remaining 1 cup powdered sugar until smooth. Dip, drizzle, or spread glaze over cooled cookies as desired. Crush additional chopped pistachios; sprinkle over cookies. Let stand until glaze is set, about 30 minutes. Rate It Print