Pistachio Orange Shortbread Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

Steps:

• Set racks in the upper and lower thirds of an oven, and preheat to 325 degrees. In the bowl of a standing mixer, fitted with a paddle attachement, beat the butter and sugars on medium speed for about ten minutes, or until the mixture is light in color, and very soft and fluffy. Stir in the orange oil and zest. In a separate bowl, measure out and then sift the flour. Fold the flour into the batter by hand, taking caution not to overmix. Place a handful of the dough at a time on a lightly floured work surface. With a lightly floured hand, pat each piece down to 3/8-inch thick. Connect each piece to the next, making a rough rectangular shape. If the dough sticks, loosen it with a small paddle knife or spatula. Try to use the flour sparingly. Cut the dough, using a round metal cutter, about 2 inches in diameter. Transfer the cut pieces onto the prepared pans, spacing about 1 1/2 inches between each. Press remaining scraps together and continue cutting until there are no scraps left. Bake the shortbreads for 15-20 minutes, rotating the cookie sheets from bottom to top shelves half-way through the cooking process. The cookies will be pale golden in color when they are done. Allow to cool for two minutes on the cookie sheets, then transfer to a cooling rack. Melt the chocolate over a double boiler. Meanwhile, spread chopped pistachios out upon a large plate. Clear a space next to the plate of pistachios for the bowl of melted chocolate, and on the other side, for parchment paper to set the finished cookies on. Once the cookies are completely cool, dip the bottoms (about one third of the way up) in the melted chocolate. Immediately dip melted chocolate portion of the cookie in the pistachios. Set the finished cookies on a piece of parchment, and allow the chocolate to harden. Store in a tightly-covered container.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

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).