These Orange Pistachio Shortbread Cookies are super buttery and filled with crunchy pistachios and the fresh hit of orange. #shortbread #christmascookies
4.34 from 12 votes

Orange Pistachio Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 30 cookies
Calories: 62kcal
Author: Marie Roffey
PRINT PIN
These Orange Pistachio Shortbread Cookies are super buttery and filled with crunchy pistachios and the fresh hit of orange.
Course: Afternoon Tea, Dessert, High Tea, Sweets
Cuisine: Christmas, Cookies, Various
Keyword: pistachio shortbread, shortbread cookies

Ingredients

  • 115 g (1 stick / 1/2 cup) unsalted butter, softened
  • 50 g caster (superfine) sugar
  • 130 g 1 cup plain (AP) flour
  • 40 g rice flour
  • Zest of one orange
  • 1/3 cup pistachios, roughly chopped

Instructions

  • Preheat oven to 170C / 340F / 150C fan forced. Line 2 baking trays with baking paper.
  • Beat together the butter and sugar until light and fluffy.
  • Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
  • Add the zest and chopped pistachios and mix until well distributed.
  • On a lightly floured surface, knead the dough with your hands until it all comes together. Roll between two sheets of baking paper to about 1cm thick. Cut out shapes (I used a square cutter approximately 4cm wide). Use a spatula to help to transfer the unbaked cookies to the baking trays and sit them at least an inch apart.
  • Bake for around 18-20 minutes until just starting to turn golden on the edges.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)