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pistachio shortbread cookies

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

I made up these cookies to serve for a St Patty's Day Dinner I am hosting. The combo of pistachios and lemon in this non-traditional shortbread is spectacular. These are really easy to make. The presentation is top notch. I am serving them with a cold lemon souffle that is baked in individual ramekins. I'll share that recipe later. Note: I get dry roasted unsalted pistachios at Trader Joe's.

yield 38 cookies
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For pistachio shortbread cookies

  • 2 Tbsp
    all purpose flour
  • 10 Tbsp
    pistachios (dry roasted/unsalted)(divided)
  • 2/3 c
    sugar
  • 2 c
    all purpose flour
  • zest of 1/2 lemon (fine)
  • 1 lg
    egg yolk (beaten)
  • 1/2 tsp
    salt
  • 5
    drops, green food color
  • 2 stick
    unsalted butter (softened)

How To Make pistachio shortbread cookies

  • 1
    In a clean coffee grinder, pulse the 2 Tbsp flour with 4 Tbsp of the dry roasted unsalted pistachios until it makes a fine meal (almost a flour). Roughly chop the remaining 6 Tbsp of nuts. Place both in a large bowl.
  • 2
    Add the remaining ingredients and mix well.
  • 3
    Using your hands, mix additionally with your hands until quite smooth.
  • 4
    Make 1 1/4 inch balls of dough and place up to 20 on an ungreased cookie sheet. Flatten each cookie with the back of a fork.
  • 5
    Bake in a 325 degree oven for 18 minutes.
  • 6
    Remove from sheet to cool completely on a rack.
  • 7
    Store airtight. Makes 38 cookies.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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