Shortbread is one of those things I never crave or pick out at a bakery. But it’s also one of those things that when I eat them, I can’t stop – they’re so, so good! Why is that? Why can’t I crave something that’s so delicious. I’ve actually only made shortbread a few times at home. A got really experimental with a fun saffron shortbread cookie a few years ago. Those ones are a fun mix of savory with the classic butter cookie. These pistachio shortbread, however, are a little more traditional. And probably more addictive. Hey! I’m just being honest. . .
When I first dreamed up this cookie recipe, I had St. Patrick’s Day on my mind. I thought the pistachios would give a fun, festive green color to the dessert without food coloring. When the cookies came out, however, I quickly saw my silliness. Pistachios aren’t really green, especially not when they’re roasted. Of course, roasted pistachios are the tastiest, so that wasn’t optional. The matcha adds a fun bit of color, but because I wasn’t looking for a matcha flavor, you really can’t use much.
Slice and Bake Cookies
These pistachio shortbread are another simple dessert recipe that isn’t complicated. Because chocolate chip cookies are my favorite homemade cookie, I’m obviously ok with drop cookies.
If we’re talking about ease, however, slice and bake is the way to go. The only hard part – besides waiting for the dough to chill – is slicing the cookies fairly the same size. You really can slice these cookies thinner or thicker depending on your tastes. Of course you’ll have to adjust the cooking time, but they’ll be delicious no matter!
Combine the delicious flavors of a butter cookie, matcha, and roasted pistachios in this tasty pistachio shortbread recipe.
- 1 cup unsalted butter softened
- ⅔ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon matcha tea powder
- ½ teaspoon fine sea salt
- 2 ¼ cups unbleached all-purpose flour
- ½ cup roasted, salted or unsalted pistachios finely chopped*
Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream on low and then medium-high for 2 minutes, until well blended.
Mix in the egg and then the vanilla scraping the sides of the bowl as needed. Add the matcha powder and salt and mix in until the batter is light green. Add the flour and mix until fully incorporated into the dough.
Spread half of the nuts out in the center part of a large piece of plastic wrap, about 16-inches long. Use floured hands to form the dough into a log about 12-inches long. Lay the log on the nuts and roll gently to coat. Sprinkle with the remaining nuts and roll some more to coat well. Wrap the log of dough in the plastic wrap.
Refrigerate until very firm. At least 4 hours, preferably overnight.
When ready to bake, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Use a serrated knife to cut the log of dough into 26 cookies, about ¼-inch wide. Bake for 10 to 12 minutes, until the edges are browned and the centers are firm. Let cool on the baking sheet for about 3 minutes, then transfer to a cooling rack to cool completely.