These pistachio shortbread leaves are yet another variation on my favourite plant-based shortbread recipe and also just a really great cookie for the entire winter season.
I had another burst of shortbread inspiration the other day after I made several batches of my chocolate-dipped shortbread fingers to share with my neighbours and I thought I was on a roll, so I’d try these too. I thought the leaf-shape would be perfect for the green-flecked shortbread. I love the delicate flavour and the subtle crunch of these cookies. I’ll definitely be putting some of these in the freezer to enjoy with a cup of tea later in the winter, but they’re of course a great addition to a Christmas cookie tray too!
Ingredients and Tools Needed for the Pistachio Shortbread
You’ll need:
- Ingredients for my basic plant-based shortbread recipe (or your own favourite shortbread)
- A couple of handfuls of pistachios
- A sturdy rolling pin
- A sturdy metal leaf-shaped cookie cutter
- All the other regular cookie-making stuff
How to Make the Pistachio Shortbread Leaves
Start by shelling and crushing your pistachios to a medium-fine texture. Unlike other shortbread cookies with added ingredients, you don’t necessarily need to worry too much about bigger chunks because the pistachios are so soft and easy to cut through with the cookie cutter. You do want a nice even distribution of nuts though in each cookie.
I placed my pistachios in a ziplock bag and gave them a few good whacks with my rolling pin, but you can use a food processor as well if you aren’t feeling so aggressive. 🙂
When your shortbread dough is almost fully-mixed, add in your pistachios with the mixer still running on low.
Roll your dough out on a well-floured surface to about 1/4″ thick, then cut out your leaves with your cookie cutter. If you encounter a nut in your cutting path, press down firmly and you should be able to cut it easily without messing up the clean lines of your shape.
I like to sprinkle the tops of the cookies with a bit of granulated sugar before baking for a bit of added sweetness and crunch.
Here’s the full printable recipe!
These pistachio shortbread leaves are yet another variation on my favourite plant-based shortbread recipe and also just a really great cookie for the entire winter season.
- 3/4 cup Plant-based butter substitute (I use Earth Balance or Melt, both are great)
- 3/4 cup Confectioner's sugar
- 1.5 cups All-purpose flour
- 1/3-1/2 cup Pistachios crushed
- 3-ish tbsp Granulated sugar
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Preheat the oven to 325. Line two baking sheets with parchment or silpats.
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In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter at medium speed until smooth and blended.
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With the mixer still running on low speed, slowly add in the flour, a little at a time. Finish up by adding the pistachios and continue to mix until everything is well-blended.
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Turn the dough out onto a well-floured surface and roll it out to 1/4" thick. Cut out your leaf shapes and transfer them to the baking sheets. Sprinkle each cookie with a pinch of regular granulated sugar.
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Bake for 11-11.5 minutes, rotating your baking sheets halfway through.
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Let cool for at least five minutes, or until the cookies are firm enough to handle. Enjoy!
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