Description

Deliciously rich and nutty gluten-free Salty Buttery Pistachio Shortbread Cookies perfect for any occasion. These cookies offer a buttery texture combined with the crunch of pistachios and a sprinkle of coarse sugar, making them an indulgent treat that’s easy to make and sure to impress.

Ingredients

Scale

For the Cookie Base

1 cup Unsalted Butter (recommended)
2 cups Powdered Sugar (can be replaced with granulated sugar)
½ teaspoon Salt (reduce if using salted butter or pistachios)
1 teaspoon Vanilla Extract (opt for pure vanilla for best flavor)
2 cups All-Purpose Flour (substitute with gluten-free blend for gluten-free option)
1 cup Chopped Pistachios (roasting can intensify flavor)
1 egg (beaten, for brushing – optional for shiny finish)
¼ cup Coarse Sugar (used for rolling logs before baking)

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Instructions

Prepare Dough: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, powdered sugar, salt, and vanilla extract on medium-low speed until the mixture becomes smooth and creamy, about 1½ minutes.
Incorporate Dry Ingredients: Gradually add the all-purpose flour and chopped pistachios into the butter mixture. Mix just until all ingredients are incorporated to avoid overworking the dough.
Shape and Chill: Turn the dough onto a flat surface and shape it into a disc. Divide the disc into two equal halves. Roll each half into a 9-inch log, wrap tightly with plastic wrap, and place in the freezer to chill for 30 minutes. This chilling step firms the dough for easier slicing.
Preheat Oven: While chilling the dough, preheat your oven to 350°F (175°C) to ensure it’s ready when the dough is chilled.
Prepare Logs for Baking: Remove the chilled logs from the freezer. Brush each log with the beaten egg to create a glossy finish, then roll them in coarse sugar to add crunch and sweetness on the exterior.
Slice and Arrange: Using a sharp knife, cut each log into slices approximately ⅓-inch thick. Arrange the slices spaced apart on a baking sheet lined with parchment paper to prevent sticking.
Bake: Bake the cookies for 18-20 minutes or until the edges turn a light golden color. Rotate the baking sheet halfway through the baking time to ensure even browning.
Cool: After baking, allow the cookies to cool completely on the baking sheet. Cooling here helps the cookies set and maximizes their shortbread texture.

Notes

Optional: Dust cookies with powdered sugar before serving for an elegant touch.
Use fresh pistachios for best flavor and crunch.
To make gluten-free, substitute all-purpose flour with a high-quality gluten-free flour blend.
For a richer flavor, lightly toast pistachios before chopping.
Egg brushing is optional; it adds shine but can be omitted for an egg-free version.
Store cookies in an airtight container at room temperature for up to one week.