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Home » Recipes » Dessert Recipes » Cookie Recipes » Pistachio Shortbread

Pistachio Shortbread

Nov 4, 2013 · Leave a Comment

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Pistachio Shortbread

Pistachio Shortbread cookies are rich and buttery, perfect with a bowl of ice cream.

Pistachio Shortbread cookies on a plate with pistachios on the side
Pistachio Shortbread

I don’t think I have ever cooked anything using pistachios.  Growing up in the South with California raised parents, we cooked with walnuts, almonds, and pecans, but never pistachios.  I did a little research and discovered that pistachio trees prefer a desert climate and do not do well in humidity.  Well, there’s my answer, humidity is ever present in the South.  Through our travels in Italy, my husband discovered the refreshing taste of pistachio gelato, it is his favorite.  So when I came across this recipe for pistachio cookies, I just had to try them.  He offered to shell the pistachios since all I could find were salted shelled ones.  He decided it was worth the effort, but found a shelled, un-salted version on Amazon, in case I couldn’t find them in the grocery next time around.

 Four Pistachio Shortbread cookies on a dessert plateThese cookies are amazing. So much so that I am trying to come up with more ways to cook with pistachios.  The flavor is so rich without being excessively sweet.  A word of warning, if you can’t find the un-shelled ones, they are a bit of work.  Also, they are not a beautiful cookie.  However, they are perfect with a bowl of Lemon Gelato.  Let me know if you have a favorite recipe using pistachios.

A pistachio shortbread cookie in a bowl of ice creamAdapted slightly from Bon Appetit May 2013

 

A stack of Pistachio Shortbread cookies

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Pistachio Shortbread

A bowl of ice cream with pistachio cookies

Pistachio Shortbread cookies are rich and buttery, perfect with a bowl of ice cream

  • Author: Barbara Curry
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 dozen 1x
  • Category: Dessert
Scale

Ingredients

  • 1 cup unsalted, shelled pistachios
  • 11/4 cups flour
  • 3/4 cup sugar
  • 1/2 cup butter, chilled and cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  1. Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not over process).
  2. Transfer dough onto plastic wrap and form into a 2 inch log and refrigerate for about an hour, until firm. Take out and slice into 1/4 inch slices and place on parchment lined baking sheet.
  3. Bake at 350º 10-12 minutes until golden brown. Transfer to wire racks and let cool. Makes about 3 dozen.
  4. Slightly adapted from Bon Appetit May 2013

Notes

Watch these closely, you don’t want to overcook them.

 

Cookie Recipes, Dessert Recipes, Recipes cookies, pistachio

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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