Pistachio Shortbread Cookies
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!
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!
Ingredients
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)
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!
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