• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes about 55 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • 1 cup chopped pistachio nuts
  • Topping
  • ¼ cup finely chopped pistachio nuts
  • ¼ cup granulated sugar

Serving Size: about 55 cookies


Serving Size: about 55 cookies

  • Preheat oven to 300°F (160°C). Line baking sheets with parchment paper.
  • Combine finely chopped pistachio nuts and sugar in a small bowl. Set aside.
  • Shortbread: Cream butter in a large bowl or an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.  Beat in chopping pistachio nuts.
  • Roll ball of dough by heaping  tbsp (15 mL)into pistachio topping mixture. Place on prepared baking sheets 2” (5 cm) apart.  Press down with a fork.
  • Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden.  Remove cookies from baking sheet and cool on wire racks.


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