I’ve been planning and hosting afternoon tea parties for many years now. After all this time, shortbread remains one of my favorite sweet treats. This Lemon Pistachio Shortbread is a lovely addition to my shortbread collection. Flavored with zesty lemon and pistachios, it has a thick buttery crumb that melts in your mouth. It’s so yummy, it might be my new favorite!
Bake Shortbread in a Fun Shortbread Pan
When making this shortbread recipe, I like to form them into a 9″ square Nordic Ware shortbread pan. Brown Bag also makes ceramic shortbread pans that are quite lovely, although priced a bit more. Both are beautiful heirloom pans your family will cherish.
Of course, you may also simply press the shortbread dough into an 8-9″ square pan and slice into squares or fingers once it’s baked. It really doesn’t matter, as this shortbread is delicious!
See more Shortbread Recipes Here. Browse more Bars and Cookies or Tea Party Foods.
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Nordic Ware English Shortbread Pan
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Brown Bag Thistle Shortbread Pan
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This shortbread makes lovely gifts for family or friends. After all, who doesn’t like buttery, lightly sweetened shortbread? Just place sliced pieces into a pretty box or plastic food gift bag.
When making this recipe, I couldn’t help but think of a show my husband and I have been watching – Ted Lasso on Apple+ TV. In nearly every episode, Ted Lasso brings his boss a small pink box filled with homemade shortbread–which she absolutely loves. It’s pretty funny how she gobbles it up. Similar to this recipe, I think!
Instructions For Making This Recipe
Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray shortbread pan with cooking spray.
I like to use Ever Bake or Baker’s Joy on my specialty pans and Bundt cake pans to ensure the items come out of the pan easily, and with little clean-up afterward.
Prepare the Ingredients
Using a fine-edged grated, zest the lemon. You’ll need 2 teaspoons for this recipe. Shell the pistachios, then using a nut chopper or a knife and cutting board, coarsely chop the pistachios.
Did you know that pistachios are usually sold in their shell to help preserve their freshness and flavor? Plus, pistachios are wonderful served at teatime and go well with scones. I always try to serve them at my tea parties, as guests love them.
Make the Dough
In a large mixing bowl, cream the softened butter for 30-40 seconds. On low speed, gradually beat in the powdered sugar until smooth and creamy. Add lemon zest and vanilla extract.
Mix in the flour and chopped pistachios just until incorporated. Do not overmix.
Turn out dough onto a lightly floured surface, and knead by hand 6-8 times until the dough is easy to work with. Place the dough into the prepared shortbread pan. Using your fingers, press the dough into the shortbread pan so that the dough reaches all edges.
Next, I like to use a small Pastry Roller to go over the top of the dough until it is smooth and even. This also ensures that the pattern will be nicely imprinted on the bottom.
If you don’t have a pastry roller, you could also use an offset spatula. However, I use this inexpensive pastry roller for many recipes, such as homemade crackers, thin pizza, flour tortillas, or tart pastry, and wouldn’t be without one.
Poke the top surface with a fork or Roller Docker to allow steam to escape and help prevent bubbles from forming.
Bake the Shortbread
Bake in preheated oven for 25-30 minutes, until lightly browned along the edges. Remove from oven and allow to cool for 10 minutes. Then loosen the edges with a plastic knife and carefully turn out onto a cutting board or flat surface.
Slice pieces while warm, and then allow to completely cool. When cool, sprinkle with powdered sugar or a non-melting sugar, which I like to use with any dessert that won’t be eaten right away.
Serve Lemon Pistachio Shortbread on a pretty plate or serving tray with hot tea, cocoa, or coffee. It’s a delicious morning or afternoon snack, and is a lovely addition to an afternoon tea party.
Store leftovers in a tightly covered container for up to 3 weeks or freeze in plastic freezer bag for up to 3 months. To serve frozen shortbread, be sure to allow the cookies to thaw inside the freezer bag to ensure all moisture stays in the crumb without drying out.
This recipe makes 8-9 shortbread cookies.
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Lemon Pistachio Shortbread
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Ingredients
- 1 cup butter (room temperature)
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pistachios (chopped)
Instructions
- Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray shortbread pan with cooking spray.
Prepare the Ingredients
- Using a fine-edged grated, zest the lemon. You’ll need 2 teaspoons for this recipe.2 teaspoons lemon zest
- Shell the pistachios, then using a nut chopper or a knife and cutting board, coarsely chop the pistachios.1/2 cup pistachios
Make the Dough
- In a large mixing bowl, cream the softened butter for 30-40 seconds. On low speed, gradually beat in the powdered sugar until smooth and creamy. Add lemon zest and vanilla extract.1 cup butter, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Mix in the all-purpose flour and chopped pistachios just until incorporated. Do not overmix.2 cups all-purpose flour
- Turn out dough onto a lightly floured surface, and knead by hand 6-8 times until the dough is easy to work with. Place the dough into the prepared shortbread pan. Using your fingers, press the dough into the shortbread pan so that the dough reaches all edges.
- Next, I like to use a small Pastry Roller to go over the top of the dough until it is smooth and even. This also ensures that the pattern will be nicely imprinted on the bottom.
- Poke the top surface with a fork or Roller Docker to allow steam to escape and help prevent bubbles from forming.
Bake the Shortbread
- Bake in preheated oven for 25-30 minutes, until lightly browned along the edges. Remove from oven and allow to cool for 10 minutes. Then loosen the edges with a plastic knife and carefully turn out onto a cutting board or flat surface.
- Slice pieces while warm, and then allow to completely cool. When cool, sprinkle with powdered sugar or a non-melting sugar, which I like to use with any dessert that won’t be eaten right away. Serves 8.
