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Pistachio Shortbread Cookies (with Raspberry Glaze)

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Buttery, melt-in-your-mouth shortbread cookies packed with toasted pistachios and brightened with a zesty lemon hint, topped with a vibrant raspberry glaze.

Ingredients

Scale
  • 4 ounces (114 grams) granulated sugar
  • 10 ounces (284 grams) unsalted butter room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • Lemon zest from 1 lemon
  • 12 ounces (340 grams) unbleached all-purpose flour
  • 3/4 cup (120 grams) pistachios toasted and chopped
  • 3 ounces (90 grams) frozen raspberries
  • 1 cup (120 grams) powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Place the pistachios on a small baking sheet.
  3. Toast the pistachios for 8 minutes, until lightly browned.
  4. Remove pistachios from the oven and let them cool completely to room temperature.
  5. Chop the cooled pistachios into small pieces.
  6. Measure out all cookie ingredients.
  7. In a medium-sized bowl, stir together the flour and 80 grams (½ cup) of the chopped pistachios.
  8. Place the sugar, room temperature butter, salt, and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment.
  9. Zest the lemon directly over the ingredients in the mixer bowl.
  10. Mix on medium speed until the mixture is thoroughly combined and smooth, about 2 minutes.
  11. Stop the mixer and scrape down the sides of the bowl.
  12. Add all of the flour-nut mixture to the mixer bowl at once.
  13. Turn the mixer to low speed and mix until the flour is just combined and the dough appears crumbly.
  14. Increase the mixer speed to medium and mix until the dough comes together into large pieces and is soft and easy to handle.
  15. Divide the dough into two equal pieces, each weighing about 409 grams.
  16. Lightly flour a clean working surface.
  17. Place one portion of dough on the floured surface.
  18. Gently press the dough into a rough rectangular shape, about 1 inch thick.
  19. With your hands, gently roll the dough back and forth, applying even pressure, to form a uniform log.
  20. Continue rolling and shaping until the log is about 1 ½ to 2 inches in diameter.
  21. If the dough cracks, gently press it back together.
  22. Cut a sheet of wax paper long enough to wrap around the log with extra for overlapping.
  23. Place the dough log 2 inches from the long edge of the wax paper.
  24. Bring the long edge of the wax paper over the top of the dough and smooth it to remove gaps.
  25. Roll the log in the wax paper.
  26. Occasionally stop and pull the wax paper tight if any gaps form.
  27. Twist the ends of the wax paper like a candy wrapper to secure the log.
  28. Repeat the shaping and wrapping process with the second portion of dough.
  29. Chill both dough logs in the refrigerator for at least 1 hour and up to 2 days.
  30. Preheat the oven to 325°F (160°C).
  31. Line a half baking sheet with parchment paper.
  32. Remove one log of cookie dough from the refrigerator.
  33. Use a ruler to mark the log every 1/2-inch for cutting.
  34. Slice the dough into rounds.
  35. Place up to 12 cookie rounds on the prepared baking sheet.
  36. Bake the cookies for 15-18 minutes, until the bottom is lightly golden brown.
  37. Take the cookies out of the oven.
  38. Allow them to cool for about 5 minutes on the baking sheet.
  39. Transfer the cookies to a wire rack to cool completely.
  40. Place the frozen raspberries in a microwave-safe bowl.
  41. Microwave the raspberries for 1 minute to thaw them.
  42. If there is any liquid in the bottom of the bowl, drain it.
  43. Pour the thawed raspberries into a fine mesh sieve.
  44. Press the raspberries through the strainer to create about 2 tablespoons of puree.
  45. Place the powdered sugar into a small bowl.
  46. Add 5 teaspoons of the raspberry puree to the powdered sugar.
  47. Stir until the glaze is smooth and thick.
  48. Spread about ½ teaspoon of the glaze over each cooled cookie.
  49. Immediately sprinkle the remaining chopped pistachios on top of the wet glaze.
  50. Allow the glaze to set before serving.

Notes

Always use room temperature butter for smooth dough and tender cookies.
Chilling the dough is essential for preventing spread and maintaining cookie shape.
Toast your pistachios for a deeper, nuttier flavor that really shines through.
Don’t overmix the dough once the flour is added; mix just until combined.
For a perfectly smooth glaze, ensure you press the raspberry puree through a fine-mesh sieve.

Find it online: https://sweetcraftrecipes.com/pistachio-shortbread-cookies-with-raspberry-glaze/