Name: Buttery Pistachio Shortbread Cookies (Slice and Bake) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup confectioners sugar; 1 tsp vanilla extract; 1/3 cup shelled pistachios, chopped small; 2 cups all-purpose flour; 1/4 tsp kosher salt

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If you’re searching for a cookie that combines rich, melt-in-your-mouth texture with a lovely nutty crunch, you’ve found your new favorite. These Buttery Pistachio Shortbread Cookies (Slice and Bake) offer a perfect balance of sweet, buttery goodness paired with the vibrant, slightly salty character of pistachios. They’re incredibly easy to prepare, delightfully crumbly, and ideal for sharing or gifting. Once you try these, you’ll wonder how you ever lived without this elegant yet simple treat in your cookie repertoire.

Buttery Pistachio Shortbread Cookies (Slice and Bake) Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you. Each component plays a crucial role in crafting the perfect texture and flavor, while the pistachios add a pop of color and crunch that makes these cookies truly memorable.

Unsalted Butter (1 cup, softened): The heart of the cookie, providing richness and that irresistibly tender texture.
Confectioners Sugar (1/2 cup): This fine sugar ensures a smooth, delicate sweetness and keeps the shortbread light rather than gritty.
Vanilla Extract (1 tsp): Enhances the buttery flavor with a warm, aromatic note.
Shelled Pistachios (1/3 cup, chopped small): Adds a satisfying crunch and natural green hue that makes each cookie pretty as well as tasty.
Flour (2 cups): Gives the dough structure and helps create that classic crumbly shortbread texture.
Kosher Salt (1/4 tsp): Balances the sweetness and heightens all the other flavors.

How to Make Buttery Pistachio Shortbread Cookies (Slice and Bake)

Step 1: Cream the Butter and Sugar

Begin by combining the softened butter and confectioners sugar in a mixing bowl or stand mixer fitted with a paddle attachment. Beat them together on a low to medium speed until the mixture turns light and airy, about 30 seconds to 1 minute. This step is crucial because it aerates the butter, resulting in a tender shortbread crumb that nearly melts on your tongue.

Step 2: Add Vanilla for Depth

Next, stir in the vanilla extract lightly. This little addition elevates the overall flavor profile, giving the cookies a subtle warmth that complements the pistachios perfectly.

Step 3: Incorporate Pistachios, Flour, and Salt

Now, gently mix in the finely chopped pistachios, flour, and kosher salt. This stage requires just enough mixing to combine everything evenly, approximately 2 minutes. Overworking the dough can affect the texture, so keep an eye on it and stop when all ingredients are just incorporated.

Step 4: Shape the Dough Into a Log and Chill

Transfer the dough onto a piece of plastic wrap and shape it into a firm log using the wrap as a guide. The log shape makes slicing effortless later. Chill the dough in the refrigerator for at least one hour; this chilling step helps the dough firm up, preventing the cookies from spreading too much while baking.

Step 5: Preheat Oven and Prepare Baking Sheets

When your dough is chilled and ready, preheat your oven to 350°F. Line two rimmed baking sheets with parchment paper to ensure the cookies bake evenly and lift off easily without sticking.

Step 6: Slice the Dough Into Cookies

Using a long, sharp knife, slice the dough log into half-inch thick cookies. A gentle sawing motion helps achieve clean, even slices. Consistent thickness ensures all the cookies bake uniformly, giving you that perfect tender bite every time.

Step 7: Bake Until Firm and Lightly Golden

Arrange the slices on the prepared baking sheets, spacing them about one and a half inches apart to allow room for slight spreading. Bake for 10 to 12 minutes until the edges appear firm and just starting to turn a soft golden color.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Cooling completely allows the shortbread to set perfectly and develop that signature crumbly texture that makes these Buttery Pistachio Shortbread Cookies (Slice and Bake) so addictive.

How to Serve Buttery Pistachio Shortbread Cookies (Slice and Bake)

Garnishes

While these cookies are beautiful and flavorful on their own, a light dusting of additional confectioners sugar can add a festive, snow-dusted effect. Alternatively, a drizzle of white chocolate or a sprinkle of finely chopped pistachios can elevate presentation and provide extra sweetness and crunch.

Side Dishes

Pairing your Buttery Pistachio Shortbread Cookies (Slice and Bake) with a cup of strong coffee or a fragrant chai tea can enhance the nutty and buttery notes. These cookies also shine alongside fresh fruit like oranges or berries, which add bright, juicy contrast to the rich crumb.

Creative Ways to Present

For gifting or parties, arrange the cookies on a decorative platter layered with parchment or cellophane dividers to keep them from sticking. Wrapping individual cookies in colorful wax paper tied with twine can turn them into charming edible favors. You can even sandwich a dollop of lemon curd or raspberry jam between two cookies for an indulgent treat twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to one week. This keeps them crisp yet tender, preserving their delightful buttery crunch without becoming stale or crumbly.

Freezing

The dough log can be wrapped tightly in plastic wrap and frozen for up to 3 months. When you’re ready, slice and bake directly from the fridge after thawing overnight. Alternatively, baked cookies freeze well too — pop them in an airtight container or freezer bag for up to 2 months and thaw at room temperature before serving.

Reheating

If you prefer warm cookies, reheat them briefly at 300°F for 5 minutes in the oven for a freshly baked feel. Avoid microwaving, as it can make the texture overly soft or rubbery.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt in the recipe since salted butter already contains salt. This will help you avoid an overly salty cookie.

How finely should I chop the pistachios?

Chop them into small pieces, about the size of coarse sand, so they distribute evenly throughout the cookie without creating big crunchy chunks that overshadow the delicate shortbread.

Can I substitute the pistachios with other nuts?

Absolutely! Almonds, hazelnuts, or even walnuts work well as alternatives. Just make sure to toast them lightly for extra flavor and chop them finely like the pistachios.

What makes slice and bake shortbread different?

The dough is shaped into a firm log first, then sliced before baking. This method allows for uniform cookies and easy storage of dough, which you can bake fresh whenever you want.

How do I prevent cookies from spreading too much?

Chilling the dough before slicing and baking is key. If the dough is too warm, the cookies will spread excessively. Also, avoid overmixing the flour after adding it to maintain structure.

Final Thoughts

These Buttery Pistachio Shortbread Cookies (Slice and Bake) have quickly become a beloved classic in my kitchen, and I’m sure once you try them, they’ll be a favorite in yours too. The wonderful blend of buttery richness with pistachio crunch makes each bite a tiny celebration. Easy to make, delightful to share, and perfect for any occasion — these cookies are waiting to become your go-to treat!

Buttery Pistachio Shortbread Cookies (Slice and Bake) Recipe

★★★★★

5 from 13 reviews

Author: Ethan
Total Time: 1 hour 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Buttery Pistachio Shortbread Cookies are a delightful slice-and-bake treat featuring a rich, buttery base with the subtle crunch and nutty flavor of finely chopped pistachios. Perfectly crisp yet tender, they’re easy to prepare and ideal for sharing during holidays or as a sweet everyday indulgence.

Ingredients

Scale

Butter Mixture

1 cup unsalted butter, softened
1/2 cup confectioners sugar
1 tsp vanilla extract

Main Ingredients

1/3 cup shelled pistachios, chopped small
2 cups all-purpose flour
1/4 tsp kosher salt

Instructions

Cream Butter and Sugar: In a medium bowl or the bowl of a mixer fitted with a paddle attachment, cream together the softened butter and confectioners sugar on low to medium speed. Continue mixing for 30 seconds to 1 minute until the mixture is light and airy.
Add Vanilla: Pour in the vanilla extract and mix briefly to combine evenly into the butter-sugar mixture.
Mix in Dry Ingredients: Add the chopped pistachios, all-purpose flour, and kosher salt to the bowl. Mix on low speed for about 2 minutes until the dough comes together evenly and no flour pockets remain.
Shape Dough Log and Chill: Transfer the dough onto a large piece of plastic wrap. Using the wrap to assist, shape the dough into a uniform log shape. Wrap tightly and chill in the refrigerator for 1 hour to firm up.
Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
Slice Dough into Cookies: Remove the dough log from the fridge. Using a long, sharp knife, slice the dough into ½-inch thick slices by sawing gently back and forth. Aim to keep cookie thickness consistent for even baking.
Arrange and Bake: Place the sliced cookies onto the prepared baking sheets, spacing them approximately 1½ inches apart to allow for slight spreading. Bake in the preheated oven for 10 to 12 minutes until the cookies are firm to the touch and edges are lightly golden.
Cool Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

Ensure butter is softened but not melted to allow proper creaming with sugar.
Chilling the dough log is key to holding the shape while slicing and baking.
Use parchment paper for easy removal and cleanup.
Store baked cookies in an airtight container at room temperature for up to one week.
For extra flavor, lightly toast the pistachios before chopping.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Snack, Cookie
Method: Baking, Slice and Bake
Cuisine: American