Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

beccya 0

"Recipe from Tate & Lyle Sugars website. I make these for Christmas; the pistachio crusting makes a truly beautiful, delicious cookie."
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2 h 12 servings yields 12 cookies
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. With an electric mixer, cream butter and white sugar together in a bowl.
  2. Gradually add egg and vanilla while mixing.
  3. Add flours and salt, mix and then lightly mold the mixture together with your hands.
  4. Turn dough out onto a floured surface, knead lightly and roll dough with your hands into a 14-inch-long log.
  5. Wrap in plastic wrap; chill for 1 hour. While the dough is chilling, finely chop the pistachios and combine them with the cane sugar on a tray; set aside.
  6. Preheat the oven to 325 degerees.
  7. Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered.
  8. Cut into 28 1/2-inch discs and place on baking pans lined with parchment paper, leaving 1-1/2 inch between each one.
  9. Bake on middle or top shelves of oven 15 to 18 minutes, or until very pale golden, turning the pans halfway through. Remove and cool on a wire rack.
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