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Recipes
May 2013

Pistachio Shortbread

By Melissa Clark
Two pistachio shortbread cookies on the rim of a teacup saucer.
Photo by Quentin Bacon

Recipe information

  • Yield

    makes about 60 Servings

Ingredients

1½

cups all purpose flour

½

cup plus 2 tablespoons powdered sugar

½

teaspoon salt

¾

cup (1½ sticks) chilled unsalted butter, cut into ½"-cubes

½

cup natural unsalted pistachios, lightly toasted, chopped

1

large egg yolk

¾

teaspoon vanilla extract

Need to make a substitution?

Preparation

  1. Step 1

    Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1¼" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours.

    Step 2

    Preheat oven to 325°. Slice logs into ¼"-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.

    Do Ahead: Shortbread dough can be made 5 days ahead; keep chilled. Baked shortbread can be made up to 4 days ahead. Store in airtight container at room temperature.

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