Pomegranate Pistachio Shortbread Cookies
A rich, buttery, shortbread cookie with chopped pistachios and a pomegranate glaze on top.
Okay, I’ll say it. Shortbread cookies are the superior cookie. They’re so versatile for both sweet and savory flavors, they’re easy to make, they have minimal ingredients, shall I go on? This flavor combo was out of my comfort zone because I am a picky eater and I’ve never really had pistachios but there’s been a huge uptick in pistachio flavored things recently. I gave it a try in my favorite cookie and now, you’d have a real hard time trying to pry pistachios out of my hands LOL!
Tips for baking these Pomegranate Pistachio Shortbread Cookies :
Chill the dough for clean, even slices– Because shortbread dough is naturally soft and buttery, it needs at least 30–60 minutes in the refrigerator to firm up. Chilling keeps the log from squishing as you cut it and helps the cookies hold their shape while baking, giving you those crisp, perfect edges.
Chop pistachios finely for a smoother dough– Large pistachio pieces can tear the dough or create cracks when slicing the log. Use a sharp knife to chop them into small pieces so they distribute evenly throughout the dough without causing breaks or uneven slices.
Don’t skip the cooling time before glazing– Shortbread cookies are fragile when hot, they take about 10-15 minutes to set before they can even be removed from the pan. After that, they need to cool on a rack for at least 30 minutes or until cooler to the touch. Glazing too soon will cause the icing to melt and drip off.
How to make these shortbread cookies step-by-step:
In a medium bowl, cream the softened butter, sugar, and vanilla together until the mixture looks pale and fluffy—about a minute or two with a hand mixer.
Add the flour and salt and mix just until the dry spots disappear. The dough won’t be smooth; it will look crumbly with big clumps. That’s perfect. Fold in the chopped pistachios with a spatula or your hands.
Press the dough together and form it into a log, keeping the ends as flat as you can (this helps the slices bake evenly). Wrap the whole log tightly in plastic wrap and refrigerate it until firm—usually 30 minutes, but closer to an hour if your kitchen is warm. Heat your oven to 350°F. Unwrap the chilled dough and cut it into 12 slices. The easiest way to get even pieces is to halve the log, cut each half in half again, and then get three slices from each quarter. Transfer the slices to a lined baking sheet.
Bake for 15–18 minutes, or until the edges turn lightly golden. Cool the cookies on the sheet for 10–15 minutes, then move them to a rack. They need to be completely cool—not even slightly warm—before dipping. Plan on about 30–45 minutes total cooling time.
Pomegranate Pistachio Shortbread Cookies
Ingredients
Method
- In a medium bowl, cream the softened butter, sugar, and vanilla together until the mixture looks pale and fluffy—about a minute or two with a hand mixer. Add the flour and salt and mix just until the dry spots disappear. The dough won’t be smooth; it will look crumbly with big clumps. That’s perfect. Fold in the chopped pistachios with a spatula or your hands.
- Press the dough together and form it into a log, keeping the ends as flat as you can (this helps the slices bake evenly). Wrap the whole log tightly in plastic wrap and refrigerate it until firm—usually 30 minutes, but closer to an hour if your kitchen is warm.
- Heat your oven to 350°F. Unwrap the chilled dough and cut it into 12 slices. The easiest way to get even pieces is to halve the log, cut each half in half again, and then get three slices from each quarter. Transfer the slices to a lined baking sheet.
- Bake for 15–18 minutes, or until the edges turn lightly golden. Cool the cookies on the sheet for 10–15 minutes, then move them to a rack. They need to be completely cool—not even slightly warm—before dipping. Plan on about 30–45 minutes total cooling time.
- In a small bowl, whisk the powdered sugar to break up any lumps. Stir in the pomegranate juice and lime juice until the glaze looks smooth. Add the cream or milk a tiny bit at a time (start with 1 teaspoon). You’re aiming for a consistency that you can dip a cookie into without it running right off.
- When the cookies are fully cooled, dip each one halfway into the glaze and let the extra drip back into the bowl. Set them on parchment, wax paper, or a cooling rack until the glaze firms up.
Notes
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