Pistachio Shortbread Cookies

4/27/2015

Pistachio Shortbread Cookies

My Mom's Shortbread Ingredients:
I double this recipe for making cookies and use as written when making a crust for lemon squares

1 cup butter
1/2 cup confectioners sugar
2 cup flour
1 tsp vanilla extract or paste *optional
1 cup shelled pistachios, salted/roasted

Directions:
Preheat oven to 350 F
Cream the butter and sugar together in mixing bowl. Add in the flour a little at a time and *vanilla extract, until dough has a very dense texture and starts to clump together. Fold in pistachios and make sure to distribute throughout the dough. Turn dough out onto parchment paper and form into a circular log. Wrap well and chill 3 hours or overnight. Cut cookies into rounds and lay on a nonstick cookie sheet or parchment paper lined cookie sheet. Bake for 10-20 minutes, until shortbread is lightly browned all over. Thinner cookies will cook much faster (keep an eye on them)
Store in an airtight container. This recipe can be easily doubled.

Recipe Variation:
Want a lighter cookie? substitute 1/4 cup of the flour with cornstarch or tapioca flour

Recipe and Photos by: Diane Baker for Canning and Cooking at Home

4 Comments

Linda Leone

4/27/2015 06:05:26 pm

My grandmother's recipe came right from Glasgow, Scotland 1924 It is all about the ratios 4,2,1
4 (shy) cups flour
2 cups butter ( = 1 lb. )
1cup sugar
pinch of salt
Same mixing method
do not use non stick cookie sheets the cookies can spread. Cut out cookies
Pierce dough with fork (all the way through)
This lets the cookies bake more evenly
Bake 325° 25 to 30 min
Do not let them brown
To make a more tender cookie
substitute 1/4 cup cornstarch
for 1/4 cup flour
This is real Scottish Shortbread

Diane

4/27/2015 11:36:38 pm

Thank you for your post Linda. Yes, I like your shortbread too. Mine is from Bridge of Allen, Scotland where my Father and his family is from... if you double mine - it's the same ratio as you stated except we use powdered sugar and salted butter (leaving out the pinch of salt) if being traditional, I'd use real unsalted butter with a pinch of salt (and when making Christmas cookies, we add a pinch of lemon zest) :) Diane

Kris ~ Big Rigs 'n Lil' Cookies link

5/5/2015 01:17:29 pm

Diane - These look so good, and sound like one of my favorite store bought cookies. I will definitely be trying your recipe!

Carlee link

12/7/2017 11:48:16 am

What a great idea to add pistachios to shortbread! I'll bet they're wonderful!

Pistachio Shortbread Cookies

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