These pretty lemon shortbread cookies are topped with a sweet glaze and pistachios, for a delicious and easy sweet treat.
Shortbread cookies are always a favourite of mine, any time of year. They are especially nice for the holidays though, as they are both delicious and keep well. These Lemon Pistachio Shortbread Cookies add a little extra, topping buttery, flaky shortbread cookies with a tangy, lemon icing sugar glaze and a sprinkling of salted, roasted pistachios.
While these may look fancy, they are in fact, super easy to make. The cookies bake up in a round in a pan. Simply press in the dough! Once cut into wedges, they are just dipped into the glaze and sprinkled with pistachios. No need for piping bags here.
So I hope you will give these delicious cookies a try over the holidays. They keep really well and you can even freeze them. And of course, they would make a lovely gift cookie.
These Lemon Pistachio Shortbread cookies are the trifecta of cookies. Pretty, easy and delicious. Everything you want for holiday baking!
Cook's Notes
If you have a 9-inch tart pan with a removable bottom, that would be ideal for these cookies. Not only will you be able to remove them from the pan easily, you will get a lovely scalloped edge around the outside of your cookies.
I didn't have a 9-inch tart pan though, so I used a 9-inch round cake pan lined with a round of parchment on the bottom. It bakes up just as well, but makes it a little trickier to remove the cookies after they've cooled. I find that lifting out the first cookie with a fork from the thick, outside edge is the easiest way to go. Once you have the first one out, it's a breeze after that. If it happens to break, consider it a "baker's sample" and eat it. You'll still be able to make a nice circle of cookies even if you're missing that one ;)
As you dip your cookies to glaze, you may start to get some small bits of cookie in your glaze. Simply use a spoon to move those bits to the edges, away from where you are dipping, so you don't get cookie bits in your glaze.
Top Tip! I've increased the amount of glaze here, as I find that it's much easier to dip when you start with a good amount of glaze. You don't want to be scraping the bottom of the bowl. That's not going to make pretty cookies. Having more glaze to start just avoids all that, but it does mean that you will have more than you need to glaze all these cookies. I hate to waste, but it's only a bit of icing sugar and lemon juice. Or if you happen to have other baking that needs a dollop of something, you can use your extra that way.
Lemon Pistachio Shortbread Cookies
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup icing sugar
- 1/2 tsp vanilla, or vanilla bean paste
- 1/4 tsp salt, less if using salted butter
- 2 cups all-purpose flour
Topping:
- 1 1/2 cups icing sugar
- 3 Tbsp freshly squeezed lemon juice, strained of seeds and pulp
- 1/4 cup salted, roasted pistachios, finely chopped
Instructions
- In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together butter, icing sugar vanilla and salt until light and fluffy, about 2-3 minutes. Stir in flour just until combined.
- Press dough into a 9-inch round tart pan with a removable bottom (or alternately, a 9-inch round cake pan, lining the bottom with a round of parchment paper.) Flatten dough with the palm of your hand to make a smooth surface. Using a sharp knife, score the surface of the dough in to 16 wedges. Prick each wedge with a fork twice. Refrigerate pan with dough until firm, about 30 minutes.
- Meanwhile, preheat oven to 300F.
- Bake cookies in preheated oven until firm and pale golden, about 50-55 minutes. Remove from oven and let cool for 5 minutes, then, using a sharp knife, cut through the score lines you made before baking, wiping off the blade between each cut. Allow to cool completely in the pan.
- Meanwhile, prepare glaze by whisking together the icing sugar and lemon juice until smooth. Tip: Be sure to use a bowl that will allow you to dip the cookies in flat from end to end, so it should be at least 5-inches wide. That said, don't use too big a bowl or your glaze will be too thin a layer and you may bottom-out when you dip).
- Remove cookies from pan to a rack. Holding a cookie by the sides, dip the top of the cookie into the glaze to coat. Hold point side down and allow the excess to drip off. Gently remove any drip at the point end by running it along the edge of the bowl. Place on to rack. Once you've done 4 or 5, sprinkle those ones with some of the chopped pistachio. Repeat until you have glazed and sprinkled all the cookies. Allow to stand until the glaze is set, about 1 hour. Store in a flat even layer in an airtight container. These keep well stored at room temperature for about a week. These would also freeze well!
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Sarah says
I made these tonight for a party I'm going to tomorrow. My husband, who doesn't tend to like lemon or citrus, thought they looked good so he decided to try one. He went back for seconds and thirds and wanted one for his lunch tomorrow as well! I guess they were a hit (I loved them as well!). I'll just take a few less to the party. :-D
Thanks for all the recipes you share all year! Happy New Year! I'll look forward to what you are bringing to the table in 2018.
Jennifer says
Thanks so much, Sarah :) Glad they were a hit! Happy New Year to you, as well!
Sarah says
I thought I'd update you.... These cookies were the first ones gone at the party I attended tonight! Several people asked for the recipe so I'll be sending them to your site!
Jennifer says
That's great! I know first hand how hard these are to resist. They sat on my counter for a few days and I couldn't manage to walk by them without breaking off a piece :)
Niki says
This is my new favorite recipe. The shortbread is so tender and buttery. The glaze is delicious. Eating one was not enough!
Jennifer says
Thanks Niki and so glad to hear! And I know I didn't stop at one ;)
Beverly says
These cookies are fantastic! Love the play of flavour and texture. I thought I was making them for my family but my son and hubby quickly snagged them to bring to work that day! Super easy yet presented elegantly! Looks like I’m baking again today! ?
Jennifer says
So glad to hear, Beverly and yes, I love how easy, but pretty these cookies are, not to mention pretty darned tasty :) Thanks!
Anna says
This shortbread looks absolutely gorgeous! I can almost taste it too! Beautiful work!
Jennifer says
Thanks so much, Anna :)
Natasha @ Salt & Lavender says
These are just soo pretty! I'd love to try them. Some of my fav flavors!
Jennifer says
Thanks so much, Natasha :)
Lisa Cassell-Arms says
These looks fantastic! I love pistachio and lemon together- will make them this holiday season. Thanks for a lovely blog - from another cold region like mine!
Jennifer says
Thanks so much, Lisa and yes, Vermont and Muskoka have a lot in common. Watching it snow as I type :)
Dalila G. says
YES.....YES!!
What a divine cookie Jennifer, you sure do make me drool.....LOL!
Another recipe that I'm adding to my Christmas cookie list of "MUST-MAKE NOW".
Have a nice day!
Jennifer says
Thanks so much, Dalila :) You won't be disappointed in these cookies. I've been munching on them all week and they are still delicious :)
Laura | Tutti Dolci says
So pretty, love that glaze and pistachio topping!
Jennifer says
Thanks so much, Laura :)
YURIKO says
Hi ! Looks very elegant and awesome looking ! Would you any recommend for substituting with Pistachio ? Any different nuts ? Or even without it is OK to make ?
Thank you so much !
Jennifer says
Hi Yuriko and thanks :) You could skip the nuts and just garnish with poppy seeds and a bit of lemon zest.
Giselle @ The Busy Spatula says
Love that they're so simple to shape! They look way more work intensive than they are. Lovely cookies :)
Jennifer says
Thanks Giselle and yes, these were so easy to make, but only we'll know that ;)
Kendall says
I looooove that these cookies are dual demensional because they could be left in cake form or they could be cut like you did into individual cookies
Jennifer says
Thanks Kendall and yes, very true!
Tamara Andersen says
Love, love, love buttery shortbread, and you've got a wonderful combination of flavors in your Lemon Pistachio Shortbread Cookies! I love your tip to be sure to make plenty of glaze. I get so frustrated when making anything that needs dipping or spreading, and you're scraping out the bowl to finish the job! Merry Christmas!
Jennifer says
Thanks Tamara and yes, I've done that bowl scraping thing and it's frustrating! I try my best to avoid frustrations in the kitchen :)
Milena | Craft Beering says
Love all the tips you share - I'd be disappointed if mine didn't turn out as pretty, so thankful for the tips. The glaze sounds absolutely perfect and the flavor of the lemon paired with the pistachios is right up my alley! Beautiful pictures as always!
Jennifer says
Thanks so much, Milena :)
Meg | Meg is Well says
These are so pretty! I would have such a hard time only grabbing one of these, I could probably eat all of them.
Jennifer says
Thanks Meg and yes, I've been having a hard time leaving these alone :)
Alisa says
Gorgeous! And it sounds delicious!
Jennifer says
Thanks so much, Alisa :)
Mary Ann | The Beach House Kitchen says
I've died and gone to holiday cookie heaven Jennifer! I can never get enough shortbread at holiday time! Delicious work!
Jennifer says
Thanks Mary Ann!
sue | theviewfromgreatisland says
Oh my, those look so special, the flavor combo is one I've never tried, but it's a natural! Pinning and sharing :)
Jennifer says
Thanks so much, Sue :)
Cindy says
Can I come to your kitchen for Xmas? What a fabulous combinations of lemon and pistachio. It is so beautifully presented. Thanks for including the removal tips! Love how you improvised and shared those tricks. Lovely!
Jennifer says
Thanks Cindy :) Turned out I had a 10-inch and a 12-inch tart pan, but no 9-inch! Sometimes, you have to improvise in the kitchen, for sure.
cathy | whatshouldimakefor.com says
Shortbread is a must for the holidays. Loving the glaze and crunch of those nuts!
Jennifer says
Thanks so much, Cathy :)
Dawn - Girl Heart Food says
These look absolutely delicious Jennifer! Loves me some shortbread cookies :)
Jennifer says
Thanks Dawn and me, too :)
Chris Scheuer says
I would love to be a little mouse living somewhere in your kitchen. I know I would give everything 5 stars!
Jennifer says
Thanks Chris :)
Chris Scheuer says
These look and sound amazing Jennifer and I love how easy they are. What a wonderful combination of flavors!
Jennifer says
Thanks Chris and yes, loved these flavours :)
Liz @ Floating Kitchen says
These are SO lovely, Jennifer! Very delicate looking. Perfect for a cup of tea!
Jennifer says
Thanks so much, Liz :)
[email protected] says
This is everything we want in our holiday baking....and then some! I just love buttery shortbread and this fits the bill! Happy holidays, my friend!
Jennifer says
Thanks Annie and to you and yours, as well :)
Tricia @ Saving Room for Dessert says
The perfect cookie with everything I love - buttery crisp shortbread, and bright lemon icing! How perfect for anytime of the year but especially during the holidays. Sharing and pinning!
Jennifer says
Thanks so much, Tricia :)