Pistachio Shortbread Cookies (Lion’s Bread–Inspired) 

These Pistachio Shortbread Cookies are the ultimate treat for anyone who loves a buttery, melt-in-your-mouth delight with a nutty twist. Loaded with roasted pistachios, they offer a delightful crunch and savory contrast to the delicate sweetness of traditional shortbread. These elegant yet simple cookies are perfect for afternoon tea, gifting during the holidays, or pairing with a strong latte. With just a handful of quality ingredients, they deliver refined flavor and texture that feels indulgent in every bite.

Ingredients

• 1 cup (227 g) unsalted butter, room temperature
  
  

• 1 cup (120 g) powdered sugar
  
  

• 2 ⅓ cups (280 g) all-purpose flour
  
  

• ¾ cup (90 g) roasted, lightly salted pistachios, finely chopped
  
  

• 2 tsp pure vanilla extract
  
  

• 1 egg (for optional egg wash or binding, since the Lion’s Bread pin mentions one)
  
  

Directions

1. Preheat your oven to 325 °F (160 °C) and line a baking sheet with parchment.
   
   

2. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
   
   

3. Add the vanilla extract (and egg, if using) and mix until combined.
   
   

4. Gradually incorporate the flour until the dough just comes together.
   
   

5. Fold in the chopped pistachios gently—reserve a few for sprinkling on top.
   
   

6. Form the dough into a log, wrap it in plastic, and chill in the fridge for about 1 hour.
   
   

7. Slice the chilled dough into ¼–½-inch rounds and arrange them on the baking sheet.
   
   

8. Optionally, brush the tops with egg wash and sprinkle with additional pistachios.
   
   

9. Bake for 12–15 minutes, until the edges are lightly golden. Allow cookies to cool on the sheet before transferring to a rack.
   
   

Nutrients (estimated per cookie, assuming 24 cookies total)

• Calories: 120 kcal
  
  

• Carbohydrates: 11 g
  
  

• Protein: 1 g
  
  

• Fat: 8 g (Saturated Fat: 5 g)
  
  

• Cholesterol: 12 mg
  
  

• Sodium: 25 mg
  
  

• Fiber: 0.5 g
  
  

• Sugar: 4 g