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Pistachio Lemon Butter Shortbreads

These shortbreads combine buttery texture with zesty lemon and crunchy pistachios for a refreshing treat.

  • Total Time: 35 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pistachios
  • Zest of 2 lemons
  • 1/4 teaspoon salt
  • For the topping: 1 tablespoon lemon juice mixed with 1/4 cup powdered sugar

Instructions

  1. In a large bowl, cream the butter and sugar until light and fluffy.
  2. Add the flour, pistachios, lemon zest, and salt; mix until a dough forms.
  3. Roll the dough into a log, wrap in plastic, and chill for 1 hour.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Slice the dough into 1/4-inch rounds and place on the baking sheet.
  6. Bake for 12-15 minutes or until edges are golden.
  7. Cool on a wire rack and drizzle with lemon glaze if desired.

Notes

Store in an airtight container for up to a week. For a gluten-free version, substitute all-purpose flour with almond flour.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 120
  • Sugar: 4g
  • Fat: 8g
  • Carbohydrates: 10g
  • Protein: 2g