Pistachio Shortbread Cookies | How to make Pistachio Shortbread Cookies

By Sonia Shringarpure  |  23rd May 2016  |  
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  • Pistachio Shortbread Cookies, How to make Pistachio Shortbread Cookies
Pistachio Shortbread Cookiesby Sonia Shringarpure
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About Pistachio Shortbread Cookies Recipe

Crunchy melt-in-the-mouth biscuits bursting with nutty flavour.

Pistachio Shortbread Cookies is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Pistachio Shortbread Cookies is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Pistachio Shortbread Cookies at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Pistachio Shortbread Cookies by Sonia Shringarpure in step by step with pictures so you can easily learn how to cook the perfect Pistachio Shortbread Cookies at your home without any difficulties. Pistachio Shortbread Cookies is one of the representative dishes of Indian which you can serve in any special occasions.

Pistachio Shortbread Cookies

Ingredients to make Pistachio Shortbread Cookies

  • 1-1/2 cup all purpose flour (Maida)
  • 1/2 Cup whole wheat flour
  • 3/4 cup powdered/confectioners sugar
  • 3/4 tsp salt
  • 1/2 cup pistachios
  • 2 sticks (16 tbsp) unsalted cold butter
  • 1/2 tsp kewra
  • 1/2 tsp rose water
  • 1 tsp ice cold water/very cold

How to make Pistachio Shortbread Cookies

  1. Preheat oven to 325 Deg F (160 Deg C).
  2. Crush pista in mixie. Add sugar and salt and grind again (somewhat fine).
  3. In a big mixing bowl, take flour and contents of mixie. Mix well.
  4. Add the butter (cut it in small pieces) and rub the butter with the flour to resemble breadcrumbs. Work quickly.
  5. Add the kewra, rose water and water to form a dough. Refrigerate for 15-20 minutes.
  6. Take a parchment/wax paper. Dust it with flour. Apply flour to rolling pin and roll the dough in round shape about 1/4″ thick.
  7. Cut in desired shapes with cookie cutter or any sharp edged lid. Sprinkle crushed pista over them.
  8. Line a baking tray with nonstick parchment paper. Place cookies on it and bake for 20 minutes rotating the tray once during baking time.
  9. Remove from oven and cool for 2-3 minutes and then transfer to wire rack to cool completely.

My Tip:

Whole wheat flour can be skipped and maida can be used. If you don’t have kewra, then substitute it with vanilla extract/imitation vanilla.

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