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


25 minutes


15–18 minutes


  • 1/3 cup Tate+Lyle® Organic Raw Cane Sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 1/2 cup rice flour
  • Pinch of salt
  • 1/4 cup Tate+Lyle® Organic Turbinado Cane Sugar
  • 1/2 cup unsalted pistachio nuts, shelled
  • 1 tablespoon milk


  1. Prepare two baking pans lined with parchment paper.
  2. 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.
  3. 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 turbinado sugar on a tray; set aside.
  4. Preheat the 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 inch between each one.
  5. 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.