Pistachio Butter Cookies

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 3 dozen 1x


These can be made with other nuts, almonds and walnuts are my other favorites. 



  • 1 cup butter (225g, at room tº )
  • 4 Tbs 60g confectioners’ sugar
  • ½ teaspoon orange blossom water
  • Zest of ½ a small lemon
  • 2 cups 280g all purpose flour
  • ¾ cup ground toasted pistachios
  • Extra confectioners’ sugar (for coating)


  1. In a large bowl, beat butter and sugar until creamy and smooth.
  2. Add zest, orange blossom water and beat well.
  3. Add flour, 1 cup at a time and then the pistachios. Mix just until smooth.
  4. Gather into a ball, wrap in plastic and refrigerate at least 3 hours.
  5. Preheat oven to 350º. Line a baking tray with parchment paper.
  6. Roll portions of cold dough between your palms to form balls.
  7. Place 1-inch apart on lined baking tray.
  8. Bake for 20 to 30 minutes, until they are a bit golden and cracked.
  9. Let cool completely on a wire rack. Roll in some extra confectioners’ sugar to coat.
  10. These cookies freeze well unbaked.
  11. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.