Monday, December 16, 2019

Pistachio Shortbread

I love pistachios, so when I want a cookie, I'm usually thinking of how I can incorporate them into the batter.  I had some leftover salted pistachios in the pantry and decided to fool around with a recipe that I ripped from a magazine, and for the life of me I can't figure out which one it is so I can give them credit for the idea.  I have tweaked theirs a bit, and Dr. C. and I think it's a winner. The good news is that you can make the dough ahead and refrigerate or freeze it, and the baked cookies also freeze well.  I still haven't decided if they need a little dip into some semi-sweet chocolate.  I'll update you when I decide!

Pistachio Shortbread
Makes about 30

1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla paste
2 1/2 cups all-purpose flour
1 1/2 cups chopped salted pistachios
1/4 cup raw sugar for garnish

Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
In the bowl of a stand mixer fitted with the paddles, cream the butter and sugar together for 3 to 4 minutes, until very creamy.  Add the vanilla and beat again.
Add the pistachios and flour with the mixer on low speed, combining, until the ingredients just come together. 

Transfer the dough to the prepared pan, and press into the pan.  (I cover the dough with plastic wrap and use a small roller to get it evenly into the pan, but you can pat it in, too)

Sprinkle with the raw sugar, and bake for 35 minutes, or until the shortbread is golden brown in color.  

Cut the shortbread when it comes out of the oven, and allow to cool completely in the pan.  

The shortbread will keep in an airtight container for 5 days, or can be frozen for up to 6 weeks.  Buon appetito!

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