Festive Pistachio Butter Shortbread Cookies (with Foxberry Bakehouse!)

This is it, y’all! The final weeks of the year, and I hope you’ve been enjoying a lovely holiday season. Does it feel like these last two weeks have just zipped by?

It’s felt like a very busy end-of-year, and I actually haven’t gotten to do as much holiday baking as I typically do. While I absolutely love to cook and create, I’ll be the first to admit that I’m not the best baker in the world. There’s a saying that cooking is a feeling and baking is a science - and sometimes, science isn’t on my side! I usually attempt pretty simple recipes during the holidays and stick to what I know.

This season has been filled with big changes for the family (which I hope to be sharing soon!),  so it feels like even if the recipes are relatively easy, I’ve been falling behind! I’ve been operating on all cylinders to balance all these adjustments alongside leading a small business like Nuttinosh. And I’m so excited for what we have planned in 2025! But sometimes, there are those weeks where we could use a little help to keep up with our goals.

I’m so grateful to have made acquaintance with and reached out to Delaney at Foxberry Bakehouse for a hand in coming up with a wonderful (pistachio butter-based) recipe to share with you all. It’s time to share our collaborative recipe: Festive Pistachio Butter Shortbred Cookies.

These pistachio butter shortbread cookies are a delicious twist on a classic butter shortbread. The melt-in-your-mouth shortbread texture combined with the rich, nutty flavor of the pistachio butter makes them the perfect balance of salty & sweet. These cookies are made with simple ingredients & can be easily customized, making them the perfect addition to your holiday dessert table! We like to enjoy these pistachio butter shortbread cookies alongside a cup of tea, coffee, or eggnog.

A massive thank you to the very talented Delaney at Foxberry Bakehouse! 

Foxberry Bakehouse is a registered cottage bakery that specializes in scratch-made baked goods right in St. Paul, Minnesota. You can place online orders for seasonal goodies, request custom orders, and find them at various markets all over the cities. We have added links to their online shop and their Instagram (@delaneeeats) so you can find where they’ll pop up next. Seriously y'all - if you need some fantastic baked goods for a special occasion or just because, now you know who to call.

We hope you enjoy this recipe for Festive Pistachio Butter Shortbread Cookies!

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Festive Pistachio Butter Shortbread Cookies

Developed in collaboration with Foxberry Bakehouse

Prep time: 20 minutes

Chill time: 40 minutes

Bake time: 20 minutes

Total time: 1 hour 20 minutes

Yields approximately 1 dozen cookies, depending on the size of

your cookie cutter.

Ingredients:

.1 cup (2 sticks) butter, softened to room temperature

.1⁄2 cup Nuttinosh Roasted Pistachio Butter

.1⁄2 cup brown sugar, packed

.1⁄2 teaspoon vanilla extract

.1⁄4 teaspoon almond extract (optional)

.3-5 drops green food coloring (optional)

.2 1⁄4 cups all purpose flour

.1⁄4 cup cornstarch

.1⁄2 teaspoon salt

.Powdered sugar, for dusting (optional)

.Melted chocolate, sprinkles, or other topping of choice (optional)

Directions:

1. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter, pistachio butter, brown sugar, vanilla extract, almond extract, & food coloring on medium speed until well combined, scraping down the sides of the bowl as needed.

2. In a medium bowl, whisk together flour, cornstarch, & salt.

3. Gradually add flour mixture to butter mixture, beating on low until fully combined.

4. Divide the dough in half & shape each piece of dough into a round, flat disc, about 1 inch thick, then wrap with plastic wrap.

5. Chill the dough in the fridge for 30 minutes.

6. Preheat your oven to 300°F.

7. On a lightly floured surface, roll out the dough into a large slab, about 1⁄4 inch thick.

8. Using your cookie cutter of choice (I used a 3 inch tree cookie cutter for some festive flair) cut out the dough & place cookies 1 inch apart on a baking sheet lined with parchment paper. Reroll dough scraps as needed.

9. Prior to baking, chill cookie dough cutouts in the freezer for 10 minutes– this prevents the cookies from spreading & losing their shape.

10. Bake for 20 minutes or until edges & bottoms are golden brown. Smaller cookies will bake faster.

11. Cool cookies for 10 minutes before removing from the cookie sheet & transferring to a wire cooling rack.

12. To serve, dust cookies with powdered sugar, dip or drizzle with melted chocolate, or top with your favorite sprinkles.

You can store these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Enjoy!