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Cherry Pistachio Shortbread

Cherry Pistachio Shortbread
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Cherry Pistachio Shortbread


Servings: about 36 cookies



  1. In a bowl with an electric mixer, blend the room temperature butter with sugar just until combined. Do not over mix.
  2. Add salt, vanilla and almond extract and combine.
  3. Using a paddle attachment, add flour, almond flour, pistachios and cherries and incorporate fully. The dough will be firm and even a little crumbly.
  4. Shape the dough into a log, wrap with plastic wrap or foil and chill fully before baking.
  5. You may also freeze excess dough.
  6. When ready to bake, preheat oven to 325 F.
  7. Remove dough from the refrigerator, unwrap and slice into rounds.
  8. You may choose to slice them thin or thick, it’s up to you.
  9. Place on a parchment-lined baking sheet and bake on the center rack for 8-12 minutes until edges begin to brown.
  10. Remove, cool and devour!

*Featured Cookie in the 2013 Loveless Cafe Team Cookie Contest*