Pistachio Shortbread Cookies are the perfect treat for celebrating Eid, bringing together the buttery richness of traditional shortbread with the delightful crunch of pistachios. A big shout out to my friend Sidra who shared this recipe with me. During my recent visit to Scotland, we finally met up after connecting over Instagram. Sidra has been a tremendous support and baked these cookies for me to enjoy while I was travelling from one city to another. They were so delicious that I couldn’t resist mentioning them on my story, and soon everyone was asking for the recipe! Sidra kindly shared it with me, and I added my own touch with the drizzle of white chocolate and pistachio.
These Pistachio Shortbread Cookies are a wonderful addition to any festive spread, much like my Chocolate-dipped Petit Fours Butter Cookies and Lili Rose Cookies. They boast a buttery flavour that’s similar to my Walnut Stuffed Mamoul, making them a perfect choice for Eid celebrations. Whether you’re gifting them to friends or enjoying them with family, these cookies are sure to impress.
Along with this delicious Pistachio Shortbread Cookies recipe, I’ve got some fantastic tools and ideas to share! Check them out here! One of my favourite tools in the kitchen is my baking sheets from Dorsch Home. They are incredibly easy to clean and perfect for baking these cookies. Don’t forget, you can get 10% off your total purchase, even on sale items, at Dorsch Home using the code ‘roubasfood’. Dorsch Home has you covered for all your kitchen essentials from pots and pans to baking appliances and tools.
Step 1.
Preheat your oven to 170°C (300°F) and line a baking tray with parchment paper.
Ensure the butter is at room temperature. Place the butter in a mixing bowl and beat it to soften, either using a wooden spoon or a handheld electric mixer for about a minute. Add the caster sugar and mix together until well combined.
Step 2.
By hand, gradually add the plain flour to the butter-sugar mixture. Mix gently with a wooden spoon until the dough starts to come together. Avoid over mixing to ensure a crisp texture. Add the ground pistachios to the dough, leaving a tablespoon aside for topping. Mix the pistachios into the dough until just incorporated.
Step 3.
Once the dough has come together, roll it into a log or sausage shape. Wrap the dough in plastic wrap and refrigerate for at least one hour. After the dough has chilled, slice it into rounds about 1 cm thick. Place the rounds on the prepared baking tray.
Step 4.
Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden. Allow to cool on the baking tray completely. Drizzle each cookie with melted white chocolate and sprinkle with the reserved pistachios.
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