Spache the Spatula

Pistachio-Orange Shortbread Cookies

Pistachio-Orange Shortbread Cookies

I’ve been soaking up the rays here in Florida (actually, a little too much… I got extremely sunburned the other day at the beach)! It’s been nice to be able to relax in the heat and visit with my family :]. Of course, while I’m on vacation, it doesn’t mean I get a break from cooking! My parents practically require it of me, haha! Here’s just a few things that I have made while home:

My Fig and Mascarpone Bruschetta:

Fresh Fig & Mascarpone Bruschetta

Avocado Pasta with Diced Tomatoes and Chicken:

Avocado Pasta with Chicken

Tomato, Basil, and Buratta Salad with Homemade Croutons:

Tomato, Basil, & Burrata Salad

I have to say, though, I really did not enjoy the avocado pasta, at all! The bruschetta was amazing, as always, and the salad was a perfect summer dish.

But, let’s talk about these cookies. If you’ve checked out the cookie section in my recipe index, then you’ve noticed that a large chunk of it is taken up with shortbread recipes. I loooove me some shortbread! I love its crunch, I love its buttery taste, and I love how easy it is to add mix-ins to. These particular shortbread cookies are unique in that they are not overly sweet… in a good way! The have the familiar buttery taste of other shortbread, with a bit of a zip from the orange zest, and a deliciously nutty crunch from the pistachios. To me, they are the perfect cookie to have with tea :].

Pistachio-Orange Shortbread Cookies
Pistachio-Orange Shortbread Cookies

Pistachio-Orange Shortbread Cookies

recipe adapted from here


  • 11o grams unsalted butter
  • 20 grams confectioners’ sugar
  • zest of 1 orange
  • 2 tbsp freshly squeezed orange juice
  • 140 grams all-purpose flour
  • pinch of salt
  • 30 grams roasted and salted pistachios, chopped
  • turbinado sugar
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes on high, until light and fluffy. Add in the zest and juice and mix to combine. Add in the flour, salt, and pistachios, and mix until combined.
  2. Turn the dough out onto a lightly floured surface. Roll into a log that is about 2 inches in diameter. Roll the log in turbinado sugar to cover the outside. Wrap in plastic wrap and refrigerate dough for at least 2 hours.
  3. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  4. Cut the dough into disks about 1/4″-1/2″ thick and place on the prepared baking sheet. Bake for 15-20 minutes, or until golden.

Pistachio-Orange Shortbread Cookies
Pistachio-Orange Shortbread Cookies


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