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Classic pistachio shortbread cookies with a buttery base, toasted pistachios, bright lemon zest, and warm vanilla bean paste. Optional tart raspberry glaze adds a vibrant finishing touch.

  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: Approximately 24 cookies (2 logs, each yielding about 12 cookies) 1x

Ingredients

Scale
  • 12 ounces unbleached all-purpose flour
  • 8 ounces unsalted butter, softened
  • 4 ounces granulated sugar
  • 1/4 teaspoon salt
  • 1 cup raw, unsalted pistachios
  • 1 teaspoon vanilla bean paste (or 1 to 1.5 teaspoons vanilla extract)
  • Zest of 1 medium lemon

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Toast the pistachios in a dry skillet or oven until lightly golden, about 3-5 minutes. Let cool, then chop coarsely, ensuring pieces are bite-sized but not too small.
  3. In a medium bowl, combine the toasted pistachios with the flour until well mixed.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add butter, granulated sugar, salt, vanilla bean paste, and lemon zest.
  5. Cream on medium speed until the mixture is smooth and silky.
  6. Add the pistachio-flour mixture to the butter mixture and mix until the dough clumps together and forms a dough.
  7. Divide the dough into two equal parts and roll each into a log shape.
  8. Wrap each log tightly in wax paper or parchment paper.
  9. Chill the dough logs in the refrigerator for at least 1 hour, up to 2 days.
  10. When ready, slice the logs into 1/4-inch thick rounds.
  11. Place up to 12 cookies on a parchment-lined baking sheet, spacing them to allow even baking.
  12. Bake for 15 to 18 minutes or until bottoms are golden brown.
  13. Transfer cookies to a wire rack to cool completely before glazing or serving.
  14. (Optional) For raspberry glaze: Microwave frozen raspberries until thawed.
  15. Drain any excess juice and press raspberries through a fine mesh sieve to obtain about 2 tablespoons of smooth puree.
  16. In a small bowl, combine 2 tablespoons powdered sugar with 5 teaspoons raspberry puree and mix until thick and smooth.
  17. Spread glaze evenly over cooled cookies and sprinkle additional chopped pistachios on top if desired.

Notes

Use kitchen scale for precise measurement of flour, butter, and sugar for consistent cookies., Choose high-quality unsalted butter for best flavor., Avoid silicone baking mats; parchment paper prevents excessive spreading and maintains cookie shape., Do not place raw cookies on hot baking sheets to prevent uneven spreading., Store cookies in an airtight container at room temperature for up to 1 week., Freeze dough logs wrapped tightly up to 2 days ahead or longer for extended storage; bake straight from frozen adding extra 2-3 minutes to bake time., Optional raspberry glaze adds tartness and festive appearance but is not required., Variations include swapping lemon zest with orange zest, adding mini chocolate chips, chopped dried cranberries, or substituting vanilla bean paste with almond extract., For dairy-free version, substitute butter with plant-based alternatives, noting texture and flavor differences may occur.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 15-18 minutes per batch
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 110 calories per cookie (without glaze)
  • Fat: 7 grams per cookie
  • Carbohydrates: 12 grams per cookie
  • Protein: 2 grams per cookie