Pistachio Shortbread Cookie ( Christmas) Recipe
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Category: |
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Ingredients: |
Ingredients: 4 1/2 oz finely ground pistachios
2 1/2 cups all purpose flour
1/2 tsp salt
12 oz unsalted butter at room temperature
1 cup powdered sugar
12 oz chocolate for dipping
topping like crushed pistachios, dried fruit or cocnut
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Directions: |
Directions:Place the pistachios and 1 cup of the flour in the bowl of a food processor and process until pistachios are ground into very fine powder. Add remaining flour and the salt and pulse briefly to combine.
Combine butter and powdered sugar into large bowl of stand mixer fitted with paddle attachment. Mix them together on medium low speed until sugar is incorporated and butter is smooth. Add pistachio mixture and mix on low speed until only a few flour streaks remain. Stop mixer and finish stirring with rubber spatula. scraping the botto and sides of bowl.
Scrape the cookie dough onto a piece of plastic wrap and wrap it tightly. Refrigerate it until firm, at least 30 minutes.
Once firm preheat oven 350ºF and cover two baking sheets with parchment paper. Roll the dough out between two sheets of lightly floured waxed paper or parchment ( or plastic wrap). Use a cookie cutter to cut out shapes- 2 inch cookie yields about 30 cookies. The cookies won't spread much. Bake about 12 to 15 minutes. Let cook for 5 minutes then transfer the cookies to a wire rack to cool completely. Repeat for remaining dough until all of the cookies are done.
When you're ready to dip and decorate, make sure all toppings are nearby. Decorate and set aside for cookies to dry.
Cookies store at room temperature for 3 weeks. |
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