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).
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.
PISTACHIO SHORTBREAD SANDWICHES
We tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate-and check the kids' pockets! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.
Nutrition Facts : Calories 314 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
PISTACHIO SHORTBREAD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48 cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, grind pistachios until fine but not powdery. Divide ground pistachios equally between sanding sugar and flour; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add yolks one at a time, and beat until evenly combined. Add flour and pistachio mixture, and mix until just combined. Remove dough, and form into a 4-by-6-inch rectangle; wrap in plastic, and chill for 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Brush dough with the egg white to moisten. Cover evenly with pistachio-sanding-sugar mixture. Lightly press mixture into dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
- Bake until edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.
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- Slice cookies into 1/3 inch thick slices, and place them on prepared sheet pans. Make sure they stay cold so that they retain their shape in the oven. Bake for about 18-20 minutes or until slightly golden on the edges. They will look soft, but will harden as they cool down.
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