Pistachio Shortbread | Recipes

Pistachio Shortbread

(38) Ratings:
Prep Time:
Baking Time:
Makes:about 55 cookies

This crunchy, nutty twist on our melt-in-your-mouth shortbread is a star on its own or on any cookie tray.



2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch
1 cup 250 mL chopped pistachio nuts


¼ cup 50 mL finely chopped pistachio nuts
¼ cup 50 mL granulated sugar


  1. Preheat oven to 300°F (160°C). Line baking sheets with parchment paper.
  2. Combine finely chopped pistachio nuts and sugar in a small bowl. Set aside.
  3. Shortbread: Cream butter in a large bowl or an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  4. Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.  Beat in chopping pistachio nuts.
  5. Roll ball of dough by heaping  tbsp (15 mL)into pistachio topping mixture. Place on prepared baking sheets 2” (5 cm) apart.  Press down with a fork.
  6. Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden.  Remove cookies from baking sheet and cool on wire racks.

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