These Orange Pistachio Shortbread Cookies are super buttery and filled with crunchy pistachios and the fresh hit of orange. #shortbread #christmascookies
Orange Pistachio Shortbread Cookies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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
Servings: 30 cookies
Author: Marie
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
  1. Preheat oven to 170C / 340F / 150C fan forced. Line 2 baking trays with baking paper.
  2. Beat together the butter and sugar until light and fluffy.
  3. Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
  4. Add the zest and chopped pistachios and mix until well distributed.
  5. 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.
  6. Bake for around 18-20 minutes until just starting to turn golden on the edges.
Recipe Notes
  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)