These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color.
The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful!
The dough for these cookies is made in a food processor with flour, powdered sugar, butter, and a single yolk. Pulse everything together until it starts to clump together, then tip it out on your counter and gather into a ball. From there, just roll it into logs!
Let the logs firm up overnight in the fridge before slicing. They’ll also keep just fine for several days, or for a couple of months in the freezer. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs overnight in the fridge.)
My instructions here make almost 100 of miniature, quarter-sized cookies. You can also roll the logs slightly larger to yield about five dozen cookies.
These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.
Slice-and-Bake Pistachio Butter Cookies Recipe
This recipe needs to be made in a food processor in order to fully combine the ingredients for the dough. Do not attempt to make it by hand.
You'll have leftover chopped nuts after making this recipe. Save them for your next batch of cookies, or sprinkle them over your oatmeal!
Almond Butter Cookie Variation: Replace the pistachios with almonds. Reduce the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract.
Ingredients
- 3/4 cup (90 g) shelled raw pistachio nuts
- 2 cups (280 g) all-purpose flour
- 2/3 cup (85 g) powdered sugar
- 1/4 teaspoon salt
- 14 tablespoons (1 3/4 sticks, 198 g) unsalted butter, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
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