Pistachio Shortbread Cookies 

Pistachio Shortbread Cookies 

May 15, 2020Laura Padovano

Who doesn’t love a batch of homemade cookies? These slice-and-bake shortbread cookies are packed full of Sugar Plum’s kettle-cooked candied vanilla sea salt pistachios for a flavorful, buttery cookie that melts in your mouth. Keep this recipe on hand for a quick and easy treat when company is coming or to box up as a thoughtful gift. Shortbread cookies are great to make ahead of time because they will not go stale as quickly as other cookies. 



1 cup unsalted butter, room temperature 

1/2 cup granulated sugar  

1teaspoon vanilla extract 

1 3/4 cups all purpose flour 

1/4 cup cornstarch 

1 cup Sugar Plum’s Kettle-Cooked Candied Vanilla Sea Salt Pistachios, whole or chopped 



  1. Cream the softened butter and sugar together until it is light, fluffy, and pale yellow. Frequently scrape the sides of the bowl to ensure an even consistency. Beat in the vanilla. 
  2. In a separate bowl, whisk together the flour and cornstarch. Blend the mixture into the butter and sugar until a dough is formed. 
  3. Fold in the pistachios and make sure they are evenly suspended throughout the dough. 
  4. Transfer the dough onto a sheet of plastic wrap and roll it into a log about 10 inches long. Wrap the log with the plastic, smooth the dough into a smooth, uniform shape, then twist the ends to secure. Refrigerate the dough for at least 3 hours or overnight. 
  5. When you’re ready to bake, preheat the oven to 350 degrees. 
  6. Slice the chilled dough into 1/4-1/3 inch slices and place onto a baking sheet lined with parchment paper or a silpat mat. Thicker cookies will have a softer, buttery texture while thinner cookies will be shorter and crunchier. 
  7. Bake for about 10 minutes or until cookies are pale and soft. The cookies will firm up once cooled. Traditionally, shortbread cookies are finished by leaving the oven door open until completely cool. If you’re short on time or have safety concerns, remove cookies from the oven, let them rest about 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.  

Making these for a chocolate fiend? Feel free to add in a few mini chocolate chips or melt some dark chocolate to drizzle over the top once they’re cooled. Add a dash of cardamom for a warm, aromatic flavor that pairs perfectly with a hot cup of tea. 

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