CAPPUCCINO-PISTACHIO SHORTBREAD
Cappuccino lovers, beware: These rich, buttery cookies taste even better than the treats at your neighborhood coffeehouse!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
- Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
- Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.
Nutrition Facts : Calories 95, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg
CAPPUCCINO PISTACHIO SHORTBREAD
Wonderful homemade cookies made with cappuccino-flavored coffee mix, pistachio nuts and Gold Medal® all-purpose flour - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Dissolve coffee in water in medium bowl. Stir in butter and powdered sugar Stir in flour and 1/2 cup of the nuts, using hands if necessary, until stiff dough forms.
- Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges Arrange wedges about 1/2 inch apart with pointed ends toward center on ungreased cookie sheet.
- Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Place remaining 1/4 cup nuts in small dish Place white baking chips and shortening in small microwavable bowl Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Dip 1 edge of each cookie into melted mixture, then into nuts. Place on waxed paper until coating is firm.
Nutrition Facts : Calories 105, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 55 mg
PISTACHIO SHORTBREAD
Provided by Melissa Clark
Categories Food Processor Nut Dessert Bake Freeze/Chill Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 7
Steps:
- Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
- Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.
SALTED PISTACHIO SHORTBREAD
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer. One thing to note: These cookies are best sliced after baking, not before. Fresh out of the oven, the cookie is very tender and easy to cut. Do it almost immediately, as the baked cookie hardens quickly. The result is an extremely pleasing arrangement of crisp-edged triangles that may look just a little like a Danish modernist interpretation of a Christmas tree.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 35m
Yield 24 wedges
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Process pistachios in a food processor until finely ground. Remove 2 tablespoons and set aside.
- Add confectioners' sugar, butter and salt and pulse until well combined. Add flour and process until a slightly sticky dough forms (if your food processor is having trouble here, just dump dough out onto a counter or a bowl and mix by hand until no dry spots remain).
- Lightly grease a 9-inch springform pan or tart pan with a removable bottom with nonstick spray or softened butter and line the bottom with a circle of parchment paper.
- Press dough into the pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press dough into an even layer). Dust with confectioners' sugar and sprinkle with reserved 2 tablespoons ground pistachios and flaky salt.
- Bake until cookie is just golden around the edges and dough is baked through, 17 to 22 minutes.
- Once cookie is out of the oven, remove from springform or tart pan. Dust with more confectioners' sugar, if you like. Before it cools, slice cookie into 24 thin wedges (start by cutting the circle into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles.
- Let cookies cool completely before transferring them (they will be soft and easily broken if moved before cooled).
CAPPUCCINO SHORTBREAD
Make and share this Cappuccino Shortbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place all the ingredients except chocolate in a medium mixing bowl.
- Mix the ingredients until they are combined.
- Add the chopped chocolate and mix until it is combined.
- Put the mixture in an ungreased 9-inch square pan.
- Pat down the mixture evenly.
- Bake for about 30 minutes or until they are brown on the edges.
- Remove the pan from the oven and cut the shortbread into desired sizes.
- Let it cool in the pan.
More about "cappuccino pistachio shortbread recipes"
SALTED CHOCOLATE PISTACHIO SHORTBREAD - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE PISTACHIO SHORTBREAD - CHOCOLATE PISTACHIO …
From howsweeteats.com
PISTACHIO SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CAPPUCCINO-PISTACHIO SHORTBREAD RECIPE
From recipeland.com
5/5 (2)Total Time 1 hr 30 minsServings 32Calories 98 per serving
RECIPES > BAKED GOODS > HOW TO MAKE CAPPUCCINO PISTACHIO …
From mobirecipe.com
PISTACHIO SHORTBREAD RECIPE | BON APPéTIT
From bonappetit.com
ASTRAY RECIPES: CAPPUCCINO-PISTACHIO SHORTBREAD
From astray.com
SALTED PISTACHIO SHORTBREAD RECIPE - PUREWOW
From purewow.com
CAPPUCCINO-PISTACHIO SHORTBREAD RECIPES - ALL RECIPES IT IT
From recipesit.com
CAPPUCCINO-PISTACHIO SHORTBREAD - BIGOVEN
From bigoven.com
CAPPUCCINO-PISTACHIO SHORTBREAD - BEYONDMEALS.COM
From beyondmeals.com
RECIPESOURCE: CAPPUCCINO-PISTACHIO SHORTBREAD
From recipesource.com
STARBUCKS COPYCAT PISTACHIO LATTE RECIPE - HOME COOKED HARVEST
From homecookedharvest.com
CAPPUCCINO-PISTACHIO SHORTBREAD - BAKING RECIPES ONLINE
From bakingrecipesonline.com
CAPPUCCINO-PISTACHIO SHORTBREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
PISTACHIO SHORTBREAD COOKIES • FIVEHEARTHOME
From fivehearthome.com
CAPPUCCINO-PISTACHIO SHORTBREAD - BEYONDMEALS.COM
From beyondmeals.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PERFECT CAPPUCCINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love