Pistachio Shortbread Cookies (with Raspberry Glaze)

The very first time I baked these pistachio shortbread cookies, I instantly knew I’d found something truly delicious! They start with my trusty shortbread base — the one I use over and over because it’s simple and always works. What really sets these cookies apart is that amazing mix of crunchy pistachios, bright lemon zest, and warm vanilla bean paste. It’s a flavor combo that just works so well together. When they come out of the oven, they’re soft yet tender, holding their shape perfectly, all while delivering that lovely pistachio punch. And if you really want to impress your guests, try drizzling a quick raspberry glaze over the top—it adds that extra wow factor!

Why No One Can Resist These Pistachio Cookies

Honestly, what’s more comforting than classic buttery shortbread cookies? I’ll suggest something even better—shortbread loaded with toasty, crunchy pistachios!

I got inspired by one of my favorite kitchen references, The Flavor Bible, while crafting this recipe. The blend of pistachios and lemon zest really hit the mark, and baking these cookies brought those flavors to life in the best way. You’re in for a real treat with these!

Plus, these pistachio shortbreads are super friendly for bakers at any level. It’s all based on my trusty 3-2-1 rule: 12 ounces of flour, 8 ounces of butter, and 4 ounces of sugar. That formula gets you consistently perfect, well-shaped cookies every single time. The slice-and-bake style means you get those picture-perfect round cookies, and they brown beautifully and evenly.

Speaking of raspberry glaze, it’s totally optional, but I swear it’s worth the extra fuss. The tart freshness of the raspberries balances the nuttiness and sweetness of the cookies so nicely. Besides, that pop of bright pink glaze over the green pistachios is just gorgeous — perfect for holiday gifting or any occasion that calls for a little something special.

If you love nutty shortbread like these, don’t miss out on my Brown Sugar Pecan Shortbread or Apricot Pistachio Shortbread recipes. And for a fruity twist, my Strawberry Shortbread and Lemon Shortbread are truly family favorites that bring smiles every time.

Pistachio Shortbread Cookie Key Ingredients

This recipe keeps things simple, but every ingredient plays a crucial role. Be sure to use good quality butter for flavor, and pick fresh pistachios so you get that sweet, mellow nut taste.

• Pistachios: Toast these first to unlock the full nutty flavor, then chop them roughly—aim for pieces that give a nice bite, not too big or too small. Choose raw, unsalted pistachios rather than pre-toasted ones because sometimes those can be overly toasted and taste a bit bitter.
• Vanilla Bean Paste: This adds a warm, rich note that perfectly balances the pistachios and lemon without overpowering them.
• Lemon Zest: It brightens everything up with fresh, floral lemon flavor that pairs beautifully with the nuts. Always use lemons with shiny, fresh skins—if the peel looks dull or dried out, the zest will have less flavor.

Optional Easy Raspberry Glaze

• Frozen Raspberries: I love these because they keep their tartness and freshness when thawed, plus you can get them anytime of year—which is a real bonus!
• Powdered Sugar: This thickens the glaze perfectly and balances the tartness with just the right touch of sweetness.

All the exact measurements and step-by-step instructions are down in the recipe card below.

Reasons to Toast Your Pistachios

Trust me on this: toasting your pistachios before adding them to the dough totally transforms your cookies. Here’s why it’s worth the extra minute or two:

• Boosts flavor and aroma: Toasting brings out that deep, nutty richness and releases those lovely oils that make pistachios smell incredible.
• Enhances color: The beautiful golden-green tint from toasting makes your cookies look extra appetizing and homemade.

How to Make Pistachio Shortbread Cookies

Step 1: Start by toasting your pistachios in a dry skillet or oven until they’re lightly golden. Let them cool, then chop them coarsely—just enough to get those satisfying nutty bites.

Step 2: Stir the chopped pistachios into the flour until they’re well combined.

Step 3: In the bowl of your stand mixer, add butter, sugar, salt, and vanilla bean paste. Then zest your lemon straight over the bowl to get all those fragrant oils right in there.

Step 4: Using your paddle attachment, cream everything on medium speed until the mixture looks smooth, silky, and fully mixed.

Step 5: Add your pistachio-flour mix in and stir until the dough clumps together and forms beautifully.

Step 6: Split the dough into two equal parts and shape each into a log.

Step 7: Wrap each log tightly in wax paper or parchment.

Step 8: Chill those logs in the fridge for at least an hour, or up to two days if you want to get a head start and spread out your baking.

Step 9: When you’re ready, slice the dough logs into rounds about 1/4-inch thick. Arrange up to 12 cookies on each baking sheet lined with parchment, leaving some space so they bake evenly.

Step 10: Bake for 15 to 18 minutes, or until the bottoms turn a lovely golden brown. That’s your sign they’re done.

Step 11: Take the cookies out and transfer them to a wire rack to cool completely. This helps them firm up just right so they don’t crumble.

How to Make Raspberry Glaze

Step 12: Microwave frozen raspberries just enough to thaw them. Then drain any extra juice and press the berries through a fine mesh sieve to get about 2 tablespoons of smooth raspberry puree.

Step 13: In a small bowl, mix together powdered sugar and 5 teaspoons of your fresh raspberry puree until the glaze is thick and silky smooth.

If you want to add the glaze, spread it evenly over the cooled cookies. While it’s still wet, sprinkle extra chopped pistachios over the top for a pretty, nutty finish.

Tips for Making These Cookies

• For best and consistent results, I recommend using a kitchen scale to measure ingredients. The flour, butter, and sugar ratios keep these cookies from spreading too much or drying out.
• Choose the best butter you can find. Since butter flavor shines through, pick a brand you enjoy eating on its own.
• Bake your cookies on parchment paper instead of silicone mats. I’ve noticed my cookies spread a bit more on Silpat mats, so parchment gives a better shape here.
• If you’re baking multiple batches, avoid placing raw cookies on a hot baking sheet because it can cause uneven spreading.

Storage Tips

Wondering how to keep your pistachio shortbread fresh? Store them in an airtight container at room temperature for up to one week. If you want to keep them even longer, freeze the cookie dough logs before slicing. When you’re ready, bake them straight from frozen—just add a few extra minutes to the baking time.

More Scrumptious Shortbreads to Try

By now, you can probably tell I’m a huge fan of shortbread cookies — they’re my go-to treat during the holidays and really all year round. If you want to try more buttery delights, you won’t regret making my Brown Sugar Pecan Shortbread or Apricot Pistachio Shortbread. Both are big hits in my house!

If you give these pistachio shortbread cookies a go, please leave me a comment and your rating down below. I love hearing how they turn out for you—it truly means so much!

Variations

Ready to mix things up? Here are some fun twists for your pistachio shortbread:

• Swap out the lemon zest for orange zest to add a sweeter citrus vibe.
• Stir in a handful of mini chocolate chips for a chocolatey surprise in every bite.
• Add chopped dried cranberries for a tart and festive punch.
• Try almond extract instead of vanilla for a different but delicious nutty flavor.

Serving Suggestions

These cookies are perfect for a cozy coffee or tea break any day. They also make thoughtful homemade gifts wrapped in pretty cellophane with a cute ribbon. Want to step it up? Serve them with fresh berries and a dollop of whipped cream for a simple, crowd-pleasing dessert.

FAQs

• Can I use salted pistachios? It’s best to stick with unsalted pistachios because you add salt separately to control the flavor balance just right.
• What if I don’t have vanilla bean paste? No worries! Use 1 to 1.5 teaspoons of good-quality vanilla extract instead.
• How do I store glazed cookies? Once glazed, keep them in a single layer in an airtight container at room temperature. If your kitchen is warm, pop them in the fridge. Just watch out—the glaze can get sticky if stored too long.
• Can I make these cookies dairy-free? You can try swapping butter for a plant-based butter alternative, but texture and flavor might differ slightly.