Pistachio Shortbread Cookies

Pistachios are one of my favorite nuts. I have always loved them and thought that removing the nut from the shell was almost as fun as eating them. So, I bake with pistachios a lot because they are a sweeter nut but also bring the salty element to baked goods.

So, I was thinking of what kinds of cookies could be festive in a subtle way and of course I thought of pistachios because they have a bright green color. I made a pistachio shortbread and these are dipped in either milk chocolate or white chocolate and topped with pistachios. I think the white chocolate ones look especially merry.

One of the best things about these cookies is that if you live in the mountains or in a dry area, these are one of the best kinds of cookies to bake for a party because they can sit out and they will not dry out. Shortbreads are buttery, crisp, and sweet and the chocolate coating makes them even more delicious. Get the recipe below for my Pistachio Shortbread Cookies.

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Pistachio Shortbread Cookies

Makes 36


1 cup (226 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

2 teaspoons all natural pistachio extract

255 grams (2 cups) organic all purpose flour


170 grams (6 ounces) organic milk chocolate, finely chopped

170 grams (6 ounces) organic white chocolate, finely chopped

28 grams organic roasted, salted, shelled pistachios, finely chopped


Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and pistachio extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.

Add the flour and mix on low until combined and smooth. The dough should feel like play dough in your hands.

Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they area bout 1 3/4-inch in diameter.

Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.

To make the topping: In a double boiler, melt 80% of the milk chocolate until it reaches 110°F on a chocolate thermometer, remove from heat and add in the remaining milk chocolate and stir vigorously to combine. Allow to come down to 89°F. In a double boiler, melt 80% of the white chocolate until it reaches 100°F on a chocolate thermometer, remove from heat and add in the remaining white chocolate and stir vigorously to combine. Allow to come down to 91°F.

Dip each cookie in either the milk or the white chocolate and place back on the cookie sheets. Sprinkle with the chopped pistachios. Place in the fridge to set the chocolate.

Store in a cool dry place, or in the fridge for up to 7 days.

Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.

High Altitude – Bake at 350°F for 12 minutes or until golden brown.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!