Pistachio Butter Cookies // Fork in the Kitchen

Pistachio Butter Cookies

  • Author: Fork in the Kitchen
  • Prep Time: 20 minutes (plus overnight chill)
  • Cook Time: 7 mins
  • Total Time: 12 hours (including chill)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Pistachio Butter Cookies – a mix between shortbread and sugar cookie, these slightly crisp yet soft cookies are coated with pistachios; a perfect melt-in-your-mouth combination!


  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 unbeaten egg yolk (save the egg white)
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup pistachios, divided, finely chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar


  1. Using either a hand or standing mixer, combine butter and sugar. Add the egg yolk, heavy cream, and vanilla. Beat well. Add flour, 1/2 cup chopped pistachios, baking powder, and salt. Mix thoroughly. Shape dough into a log (approximately 12-14 inches long). Chill overnight.
  2. The next day, pre-heat oven to 400°F. Combine 1/4 cup sugar with 1/2 cup finely chopped pistachios. Lightly beat the egg saved egg white and brush onto rolled dough. Roll in sugar-nut mixture until coated. You may want to slightly press in the nuts.
  3. Cut into 1/4 inch slices. Bake for 7-10 minutes.

Keywords: cookie, easy, nut, butter cookie