Armenian Shortbread Cookie
Shortbread Cookie

This delicate Armenian sugar cookie can be made in a variety of shapes using different nuts or no nuts at all.


  • 1 c. butter, room temp
  • 1 c. confectioners’ sugar
  • 1 egg yolk
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 1/4 c. all-purpose flour
  • pistachios or half of a walnut for garnish (optional)


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together butter, egg yolk salt, and vanilla extract beating until it is all incorporated.
  3. Add confectioners’ sugar and beat until creamy. I use the paddle attachment on my mixer.
  4. Slowly add flour scraping down the sides often until all the ingredients are combined
  5. Pinch off a tablespoon-sized piece of dough. I use a melon scoop and weigh each cookie so that it is about 18 grams.
  6. Roll the dough into a rope shape, about 3-4 inches long.
  7. Shape into a circle and press rope ends together with your thumb.
  8. Press a pistachio nut into the rope ends for added security. (optional)
  9. Continue this process until all the dough is used.
  10. Bake for no more than 15 minutes. Color should hardly change at all.
  11. Sprinkle with powdered sugar (optional)

Cool on a wire rack for 5-10 minutes.

The yield will depend on the shape is 30 cookies

Alternative shapes:

Roll dough out between two 1/4″ dowels and use a cookie cutter-quantity will vary depending on the size of the cookie cutter. (Shamrock shape yielded 26 cookies)

Almond hand-shaped cookies with a walnut half on top, 18 grams each yields 30 cookies