Pistachio Shortbread Cookies

In my family, shortbread cookies are the thing you need if you want to please everyone. Another thing we all love is nuts. That is something that has grown though. A couple of years ago, we would buy some nuts to snack on while driving when we were going on a holiday. Right now, we have a cupboard filled with boxes and baggies of nuts. So when I bumped into this recipe, I knew I had to try it out - now!
I think each and everyone of us has ever tried a shortbread cookie. If you haven't, stop reading now and go buy some - or even better, make some! They melt in your mouth when you bite them, there's nothing more to say - that's how amazing they are. Oh, and they make your house smell amazing!

Shortbread cookies aren't very hard to make, all you need is some time because they need to chill quite long. Luckily, these only had to chill for half an hour! I always seem to have the same problem with shortbread cookies though: the amount of butter the recipe calls for is way too much! The original amount of butter is written down below, but I will definitely use significantly less butter next time, somewhere between 150 and 175 grams!

What I also want to recommend: buy chopped pistachios or put them in your food processor. It took me nearly 20 minutes to chop all of those pistachios by hand. Oh, and my mother commented that she'd like it if the pistachios were a little bigger, so maybe you can try putting them in in their whole too. Either way, succes and enjoy!

for approximately 40 cookies
  • 200 grams (1.6 cup) all-purpose flour
  • 100 grams (.44  cup) granulated sugar
  • 1 pinch salt
  • 100 grams (1 cup) chopped pistachios
  • 1 egg
  • 200 grams (.8 cup) butter (note: I would use between 150 - 175 grams)
Combine the flour, sugar, salt and pistachios and put them in a circle on your counter. Make a little opening in the middle, so it is somewhat donut-shaped, and put the egg in the opening. Put the butter in pieces around it. Use your hands to knead it. Try to do it rather short, because you might overknead it.

Divide the dough in 2 and make a roll of each part, about 3 cm (1.2 inches) wide. Wrap them with saran and put these in the fridge for 30 minutes.

Preheat your oven to 180°C/350°F. Line a cookie sheet with parchment paper.

Cut the dough in slices of 1 cm (.4 inches) and put these on the cookie sheet. Bake the cookies between 10 and 15 minutes, depending on how crisp you want them to be.

Remove the cookies and let them cool. Enjoy these delicious babies!

Share this:

, , , , ,


0 reactions:

Post a Comment