These Pistachio Shortbread Cookies are buttery, crisp, and full of chopped pistachios! They have a little hint of almond, too, which makes each bite so yummy.The best part? You can make the dough ahead of time and bake the cookies when you are ready! If you love shortbread, be sure to try my Shortbread Cookies for another buttery treat.And if you are a pistachio fan like me, my Pistachio Chocolate Chip Cookies are another fun way to enjoy that nutty flavor! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email * Post Email Post Save Recipe Ingredients & Substitutions Butter: Use unsalted butter softened to room temperature.

If using salted butter, reduce the kosher salt slightly to keep the cookies from being too salty.Confectioners’ sugar: Also called powdered sugar, it helps make these shortbread cookies tender with a fine texture.Vanilla extract: Adds a sweet, classic flavor to the cookies.

Almond extract: Just a little adds a nice flavor that goes well with the pistachios.You can leave it out if you prefer.Kosher salt: Helps balance the sweetness and bring out the other flavors.

If using salted butter, reduce the amount to account for the added salt.All-purpose flour: Gives the cookies their structure.Measure the flour carefully so the dough does not become too dry.

Cornstarch: Helps make the cookies tender and delicate.I recommend

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