Pistachio Shortbread Cookies

Garrison Wayne


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.


☆☆☆☆☆ 0 votes

38 cookies
15 Min
40 Min


  • 2 Tbsp
    all purpose flour
  • 10 Tbsp
    pistachios (dry roasted/unsalted)(divided)
  • 2/3 c
  • 2 c
    all purpose flour
  • ·
    zest of 1/2 lemon (fine)
  • 1 large
    egg yolk (beaten)
  • 1/2 tsp
  • 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.

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About Pistachio Shortbread Cookies

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