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Pistachio Shortbread Cookie Recipe

This shortbread cookie recipe is from Tish Boyle's book and features a classic shortbread dough with pistachios added that provide a richness and crunch to the cookies.

Unless we are baking for customers that do not want nuts, if we have pistachio nuts in the pantry we will generally add them to our shortbread cookies. Other than Pecans, pistachios go perfectly with the buttery flavor of these premium cookies.

Other nuts or fruit can be added to this recipe if pistachios are not a favorite or not in your pantry. Pecans and almonds are the best choice for nuts, and raisins and dried cranberries and a good choice of fruit.

Our family makes a dried cranberry, orange zest, and pistachio shortbreads for on of our holiday cookies that everyone loves.

The dough will keep several weeks in the refrigerator, or you can freeze the dough for months to use later.


  • 1 2/3 Cups All Purpose Flour
  • 1 Large Egg Yolk
  • 3/4 Cup Unsalted Butter - Room Temperature
  • 3/4 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 1/4 Cup Corn Starch
  • 1/2 Cup Shelled Unsalted Pistachio Nuts


Preheat oven to 325 degrees

Place pistachios and 1/4 cup sugar in bowl of food processor and process until nuts are finely ground.

Add flour, cornstarch, and salt and pulse until blended. Set Aside.

In bowl of electric mixer use paddle attachment to beat butter and remaining 1/2 cup of sugar until smooth, approx 2minutes.

Add egg yolk and mix until incorporated. Add dry ingredients and mix until combined.

Scrape down the bowl as needed.

Turn your dough out onto the work surface and knead a few times until smooth.

Divide in half and shape each half into a disk.

Place one disk on large piece of waxed paper, place another piece of waxed paper over it, roll out to 1/8 inch.

Carefully peel off the top piece of wax paper.

Cut shapes and place on parchment lined baking sheet in the center of the oven.

Bake for 13 to 16 minutes until edges begin to brown.

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