Lemon and Pistachio Shortbread Cookies

  • Serves 16
  • Desserts
Lemon and Pistachio Shortbread Cookies

These crisp cookies are easy to prepare and bake up beautifully, ideal for sharing at afternoon tea or gifting during the holidays. Our Lemon and Pistachio Shortbread Cookies recipe offers a sophisticated twist on classic shortbread, blending the bright tang of lemon with the rich, nutty crunch of pistachios. With visual appeal and an elegant balance of sweet and savoury notes, this cookie recipe is sure to please with its vibrant flavour and charming presentation.

Lemon and pistachio shortbread cookies
Ingredients
Dairy-free or vegan? You can replace the butter with a plant-based alternative.

Cookies

  • 8 oz butter, softened
  • ¾ cup granulated sugar
  • ¾ tsp. Lighthouse Lemonade Cordial
  • ½ tsp. salt
  • ½ tsp. vanilla
  • Zest of ½ lemon
  • 2 cups white flour, with extra for rolling dough

Glaze & Garnish

  • 1 cup icing sugar, sifted
  • 1 tbsp. Lighthouse Lemonade Cordial (for glaze)
  • ¼ cup pistachios, chopped
Directions
  1. In a large bowl, cream together the butter and sugar with a hand electric or stand mixer.
  2. Add in the Lighthouse Lemonade Cordial, salt, vanilla, and lemon zest, combining briefly.
  3. Add in the flour, mixing on low until a dough is formed.
  4. Shape the dough into a disk and cover in plastic wrap. Refrigerate dough until firm, about 30 minutes.
  5. Meanwhile, preheat the oven to 350°F.
  6. Remove the dough from fridge. Sprinkle some flour on your counter surface and rolling pin to prevent sticking. Use a rolling pin to roll it out until it is ¼ inch thick.
  7. Use a cookie cutter of your choice to cut the dough into shapes. Bake cookies on a parchment-lined baking sheet for 10 minutes or until lightly golden on the edges.
  8. Remove cookies from oven and let cool completely on pan.
  9. Meanwhile, make the glaze by whisking icing sugar with Lighthouse Lemonade Cordial until smooth. You can add a little bit of milk if you prefer a thinner texture.
  10. Holding each cooled cookie on its side, dip the top of the cookie into the lemon glaze to coat. Let excess icing drip back into bowl.
  11. Allow iced cookies to dry and sprinkle with finely chopped pistachios. Let stand until set, about 1 hour.
  12. Store cookies in an airtight container for up to a week or freeze.