Posts Tagged ‘Shortbread’

Pistachio Shortbread

Assembled ingredients


Cookies are assembled, basically, of few ingredients. It is therefore important to use monitor the quality carefully of some of the key ones. Butter, in particular, provides large amounts of flavor. Consider using a cultured, or European-style butter in cookies. Use unsalted butter and use the butter as cool as possible in most recipes, even if they call for softened butter. The softened requirement is usually for your own convenience and cold butter will often provide a superior end product.

Pistachios require a little labor. We know they are worth it. After shelling them, try to peel or rub off the skin from each nut. Be careful to get unsalted nuts. Chop them well. You can use a food processor. For control, we use three identical knives, seen below(cutting pecans.) Keep up for many cookie recipes this season. Good Stuff!

Knives secured by rubber band

Power of three

Pistachio Shortbread

1 1/2 sticks butter

1/4 cup powdered sugar

1/2 teaspoon salt

1/4 cup cornstarch

1 1/2 cup all purpose flour

1 cup chopped pistachios or nut of choice.

Cream the butter well, add sugar and beat until well combined. Mix flour, corn starch, and salt and add to butter. Add choppedĀ  nuts, try to work the dough as little as possible, mix completely. Spread 3/8 to 1/2 inch thick and a score with a fork. Bake at 300 degrees for 35 – 40 minutes. Good Stuff!

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