ROSE PISTACHIO SHORTBREAD
I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g
PISTACHIO-SHORTBREAD SANDWICH COOKIES
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 2 1/2 dozen
Number Of Ingredients 6
Steps:
- In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies. Store in airtight containers, up to 1 week.
Nutrition Facts : Calories 143 g, Fat 9 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g
VEGAN PISTACHIO SHORTBREAD COOKIES
Pistachios are by far my favorite nut. They've got that aromatic aftertaste that keeps you coming back for more. You pair that with rose water, and the taste is reminiscent of baklavas. Most gluten-free and vegan shortbread recipes, I have found to be complete fails. This one is surprisingly just like the original version.
Provided by Happy as a Yam
Categories Cut-Out Cookies
Time 9h15m
Yield 30
Number Of Ingredients 13
Steps:
- Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
- Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
- Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
- Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
- Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
- Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
- Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 157 calories, Carbohydrate 16.4 g, Fat 9.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 67.6 mg, Sugar 9.8 g
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.
SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES
Light and tasty recipe for twist on basic shortbread with pistachios and cranberries. Store in airtight container until ready to serve.
Provided by artistikcosmetics
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h20m
Yield 48
Number Of Ingredients 8
Steps:
- Chop pistachios until finely chopped. Chop cranberries.
- Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
- Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Transfer chilled cookies to a parchment-lined cookie sheet.
- Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
- Roll in powdered sugar just before serving, if desired.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 4.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 6.8 mg, Sugar 3.6 g
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).
More about "pistachio shortbread cookies recipes"
PISTACHIO SHORTBREAD COOKIES | LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (14)Total Time 45 minsCategory DessertCalories 93 per serving
- Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you’re not careful it will quickly turn into a paste.)
- Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)
- Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.
- Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.
PISTACHIO SHORTBREAD COOKIES • FIVEHEARTHOME
From fivehearthome.com
4.7/5 (24)Total Time 30 minsCategory DessertCalories 104 per serving
- Add butter, powdered sugar, and salt to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add pistachios and quickly pulse about 4 more times so that the pistachios are incorporated but not further chopped.
- Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer. Cut dough into 1/4-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.
- Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.
PISTACHIO SHORTBREAD COOKIES • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.9/5 (169)Category Cookies, DessertCuisine AmericanTotal Time 3 hrs 20 mins
- Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
PISTACHIO SHORTBREAD COOKIES - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (4)Total Time 4 hrs 10 minsCategory Cookies, DessertCalories 197 per serving
- In a stand mixer (using the paddle attachment) or with a handheld mixer, beat the softened butter on high speed for about 1 minute until smooth. Add sugar and vanilla extract, and beat until light and fluffy for about 1-2 minutes. Decrease to medium speed, and mix in the salt and flour until evenly incorporated. Add the pistachios and mix a few more times on low speed until evenly incorporated.
- Divide up the dough into two equal parts. Transfer each dough onto plastic wrap and roll into 2.5 inch diameter logs. Wrap tightly, twisting the ends (see picture above). You should have two logs. Refrigerate them for at least 3 hours or overnight.
- 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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