When my husband, Koby, and I first started dating, it didn’t take long before he realized what I meant by,ย “I like to cook.” I’ll never forget what happened when I made him these Pistachio Shortbread Cookies pretty early on in our courtship.
He had mentioned a couple of times that he didn’t really have a sweet tooth, but that didn’t deter me. I’ve always liked a challenge. First I made him a cheesecake (I’ll definitely share that recipe), and not long after, I made him these cookies.
One thing he re-introduced me to was Israeli-style herbal tea with fresh mint and honey. Fill mug with fresh mint leaves, about 2 teaspoons of honey, and hot water. Perfection! He’d grab one cookie, to go with the tea, of course. Then another, and another. THEN, he’d make another cup of tea, and before I knew it, the tupperware was half empty, and I had a dessert convert on my hands. After 6 years, these are still the absolute FAVORITE around here.
NOTE: It is really important to get shelled, roasted + unsalted pistachios. If you can only find RAW shelled pistachios, just roast them on a baking sheet for about 12 minutes at 350 degrees F, and let them cool to room temp before chopping them up and adding them to the dough.
These perfect little treats are amazing on their own, or paired with this Strawberry Mascarpone Mousse. Make these for your man/woman, and you probably won’t be single for much longer. Just sayin’…
Pistachio Shortbread Cookies
Perfectly sweet and salty, buttery shortbread cookies, loaded with roasted pistachios - the ultimate treat to go with your afternoon latte or tea
Ingredients
- 1 c (2 sticks) unsalted butter, room temperature
- 1 c powdered sugar
- 1 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 1/3 c all-purpose flour
- 3/4 c toasted, chopped pistachios (if you have raw pistachios, roast them on a baking sheet for 12 minutes at 350*F then cool to room temp)
- 1/2 c coarse or sanding sugar (optional but recommended), for decorating
- 1 egg, beaten for egg wash (optional)
Directions
- Step 1 In a stand mixer fitted with the paddle attachment (or a large bowl + hand held mixer), combine the butter, powdered sugar, vanilla, and salt. Beat on medium-low until combined and creamy, about 1 1/2 minutes.
- Step 2 Add the flour and pistachios, and mix until just combined, and the dough starts to clump together, another 2 minutes.
- Step 3 Turn the dough out onto a cutting board, and form into a flat disc with your (very clean) hands. Cut the dough in half. Form each half into a 9โณ long log. Wrap each log into plastic wrap, and freeze for 30 minutes until firm.
- Step 4 Preheat your oven to 350*F.
- Step 5 Remove the dough from freezer, and unwrap. Brush the log with beaten egg, and roll the log in the coarse sugar, coating the sides evenly.
- Step 6 Using a sharp chefโs knife, cut the dough into 1/3โณ thick slices. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat (VERY IMPORTANT so they donโt stick!). I usually fit about 20 cookies on a baking sheet, since they donโt spread out much. For best, even results, bake the sheets one at a time.
- Step 7 Bake for 18-20 minutes, rotating the baking sheet 180* halfway through.
- Step 8 Let the cookies cool COMPLETELY before eating, to getย their perfect buttery, crumbly texture. Option to freeze dough logs for up to 2 months. Store in an airtight container for up to 4 days.