Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

These rich, buttery shortbreads make a delicious accompaniment to a reviving cup of tea or coffee, or as a pretty addition to a creamy dessert.


28 cookies


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 1/2 cup rice flour
  • pinch salt
  • 1/2 cup unsalted pistachio nuts, shelled
  • 1/4 cup Florida Crystals® Demerara Cane Sugar
  • 1 tablespoon milk


Prepare two baking pans lined with parchment paper.

With an electric mixer, cream butter and organic sugar together in a bowl. Gradually add egg and vanilla while mixing. Add flours and salt, mix and then lightly mold the mixture together with your hands.

Turn dough out onto a floured surface, knead lightly and roll dough with your hands into a 14-inch long log. Wrap in plastic wrap; chill for 1 hour. While the dough is chilling, finely chop the pistachios and combine them with the demerara sugar on a tray; set aside.

Preheat oven to 325°F.

Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered. Cut into 28 (1/2-inch) discs and place on baking pans, leaving 1-1/2 inches between each one.

Bake on middle and top shelves of oven 15 to 18 minutes, or until very pale golden, swapping the pans halfway through. Remove and cool on a wire rack.