Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio Shortbread Coins By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 7, 2020 Print Share Share Tweet Pin Email Photo: Aaron Dyer Prep Time: 20 mins Total Time: 1 hrs Yield: 90 If the cookies expand while baking, trim the edges with a 1 1/2-inch round cutter while they're still hot. Ingredients 2 sticks unsalted butter, room temperature ¾ cup confectioners' sugar ½ teaspoon coarse salt 2 ¼ cups all-purpose flour 1 cup coarsely chopped shelled pistachios Directions Pulse butter, sugar, and salt in a food processor until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 12-inch, 1 1/4-inch diameter logs, tightly wrap in plastic and freeze until firm, 30 minutes. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week. Print