Raspberry Pistachio Shortbread Cookies | Afternoon Tea Treats
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Author:Patricia Jannet
Total Time:30 minutes
Yield:18 cookies 1x
Diet:Vegetarian
Description
Soft, buttery raspberry pistachio shortbread cookies with a crisp edge and a tender center, packed with juicy raspberries and crunchy pistachios — perfect for holidays, dessert trays, or edible gifting.
Ingredients
Scale
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup fresh or frozen raspberries
½ cup shelled pistachios, roughly chopped
Extra sugar for sprinkling (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened butter and sugar until light and fluffy.
Mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually combine dry ingredients with the wet mixture until a soft dough forms.
Gently fold in raspberries and chopped pistachios without overmixing.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
Lightly sprinkle with sugar if desired.
Bake for 12–15 minutes until edges are golden and centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use frozen raspberries to prevent excessive bleeding in the dough.
Chill dough if too soft to scoop neatly.
Do not overmix once raspberries are added to preserve structure and color.
Roughly chop pistachios for ideal texture and distribution.
Dust with sugar before baking for a bakery-style finish.
