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Pistachio Shortbread Cookies with Raspberry Glaze Recipe

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3.9 from 64 reviews

These Pistachio Shortbread Cookies are buttery, crumbly, and nutty, with a delightful hint of lemon zest. Toasted pistachios add crunch and flavor, while an optional raspberry glaze provides a sweet, tangy finish. Perfect for a sophisticated treat or festive occasion, these cookies are simple to prepare and can be made ahead or frozen for convenience.

Ingredients

Cookie Dough

  • 4 ounces (114 grams) granulated sugar
  • 10 ounces (284 grams) unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • Lemon zest from 1 lemon
  • 12 ounces (340 grams) unbleached all-purpose flour
  • 3/4 cup (120 grams) pistachios, toasted and chopped (divided: 1/2 cup for dough, remainder for garnish)

Raspberry Glaze (Optional)

  • 3 ounces (90 grams) frozen raspberries
  • 1 cup (120 grams) powdered sugar

Instructions

  1. Toast the Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios on a small baking sheet and toast them for about 8 minutes or until they turn lightly browned and fragrant. Remove from the oven and allow to cool to room temperature, then chop into small pieces.
  2. Prepare the Dry Mix: In a medium bowl, stir together the flour and half of the toasted pistachios (about 80 grams or 1/2 cup) ensuring they are evenly combined.
  3. Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, room temperature butter, kosher salt, vanilla bean paste, and lemon zest. Mix on medium speed for approximately 2 minutes until the mixture is thoroughly combined and smooth.
  4. Form the Dough: Stop the mixer and scrape down the bowl. Add the flour-pistachio mixture all at once and mix on low speed until just combined, then increase to medium speed to bring the dough together into large clumps. The dough should be soft and easy to handle but somewhat crumbly.
  5. Shape the Dough Logs: Divide the dough into two equal portions (about 409 grams each). Lightly flour a clean surface to prevent sticking. Press one portion into a rough rectangle about 1 inch thick, then gently roll it back and forth into a smooth, uniform log approximately 1½ to 2 inches in diameter. If cracks appear, gently press the dough back together.
  6. Wrap and Chill: Cut a piece of wax paper long enough to wrap the dough log. Place the log near one edge, roll it tightly and twist the ends to seal like a candy wrapper. Repeat with the second dough portion. Refrigerate the wrapped logs for at least 1 hour, up to 2 days, to firm up the dough.
  7. Preheat Oven: When ready to bake, preheat the oven to 325°F (163°C) and line a half baking sheet with parchment paper.
  8. Slice the Cookies: Remove one dough log from the refrigerator and use a ruler to mark every 1/2 inch along the log. Slice the dough into rounds and arrange up to 12 cookie rounds on the prepared baking sheet, evenly spaced.
  9. Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes until the bottoms are lightly golden brown.
  10. Cool: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely.
  11. Make the Raspberry Glaze (Optional): Place frozen raspberries in a microwave-safe bowl and microwave for 1 minute to thaw. Drain any excess liquid, then press the raspberries through a fine mesh sieve to yield about 2 tablespoons of puree.
  12. Prepare the Glaze: In a small bowl, combine 1 cup powdered sugar with 5 teaspoons of the raspberry puree. Stir until the glaze is smooth and thick.
  13. Decorate the Cookies (Optional): Spread approximately ½ teaspoon of glaze on each cooled cookie and sprinkle with chopped pistachios while the glaze is still wet.
  14. Storage: Store unglazed cookies in an airtight container at room temperature for up to 10 days. Glazed cookies should be consumed within 3 days.
  15. Freezing Dough: For longer storage, chill the dough logs well in the refrigerator, then wrap and place them in a freezer bag or airtight container. Freeze flat for up to 3 months. Thaw logs overnight in the refrigerator before slicing and bake as directed, adding 1-2 minutes to baking time if baking from chilled.

Notes

  • Use unsalted butter at room temperature for best texture and flavor.
  • Chilling the dough is essential to help the cookies hold their shape during baking.
  • To ensure evenly sized cookies, use a ruler to measure slices.
  • If the dough cracks while rolling, gently press it back together—this won’t affect the final texture.
  • Optional raspberry glaze adds a lovely tart sweetness and visual appeal.
  • Cookies and dough can be frozen for convenience; thaw dough overnight before baking.
  • Handle dough gently to maintain tender texture without overworking it.

Find it online: https://justsosavory.com/pistachio-shortbread-cookies-with-raspberry-glaze-recipe/