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Pistachio Cardamom Shortbread Cookies for Christmas

Pistachio cardamom shortbread cookies bake up tender and buttery, with finely chopped pistachios in every bite. Chill the dough before rolling and cut it into 2-inch rounds for crisp-edged holiday cookies.
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Prep Time 25 minutes
Cook Time 36 minutes
Chilling 45 minutes
Total Time 1 hour 46 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp ground cardamom
  • 0.5 tsp fine salt
  • 0.5 cup pistachios unsalted, shelled, finely chopped

Equipment

  • 1 electric mixer
  • 1 large baking sheet

Method
 

  1. Beat the butter and powdered sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 to 2 minutes.
  2. Mix in the vanilla.
  3. Add the flour, cardamom, and salt and mix on low until the dough is crumbly but holds together when pressed.
  4. Fold in the pistachios.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate for 30 to 45 minutes, until firm.
  7. Heat the oven to 325°F.
  8. Line a large baking sheet with parchment paper.
  9. Roll one disk between sheets of parchment to 1/4 inch thick and cut into 2-inch rounds.
  10. Transfer the cookies to the baking sheet, gathering and rerolling scraps once.
  11. Keep the second disk chilled while you work, and bake in batches as needed.
  12. Bake for 14 to 18 minutes, until the cookies are set and their edges are just beginning to turn pale golden.
  13. Cool the cookies on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Keep the second dough disk chilled while rolling and baking the first batch. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free option, use a firm plant-based butter stick.