Feeds:
Posts
Comments

Posts Tagged ‘shortbread cookie recipe’

Pistachio Shortbread Cookies A package of pistachio shortbread cookies sits in a basket near a cash register in a New Mexico restaurant. I debate whether or not to buy them. On the con side of the debate, eating cookies goes against my desire to lose weight and they seem a bit pricey at three small cookies for $3.99. However, on the pro side, I am on vacation and only a crazy person attempts to diet while traveling. Plus, my hubby and I need something to munch on during a long drive back to our hotel. Dilemma solved. I buy the cookies and eat them in the car, but that only creates a new dilemma. Because the cookies possess an exquisitely buttery taste and a wonderfully crunchy texture, I crave for more.

Back at home, I search for an easy pistachio shortbread cookie recipe that will satisfy my cravings. Found it. Another dilemma solved. That is, until my next trip and my next craving!

Pistachio Shortbread
Adapted from Epicurious

INGREDIENTS
1½ cups all-purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1½ sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

DIRECTIONS
1. Mix flour, powdered sugar, and salt together in a food processor.
2. Add butter, pistachios, egg yolk, and vanilla.
3. Pulse the mixture until a moist ball forms. Transfer dough to work surface. Divide dough in half.
4. Form each dough half into 8 x 1¼-inch log (if dough is too soft, chill until firm, about 30 minutes).
5. Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD: Can be made 5 days ahead; keep chilled.
6. Preheat oven to 325°F.
7. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.
8. Place rounds on ungreased baking sheets, spacing 1-inch apart. Bake shortbread until barely golden, about 18 minutes.
9. Cool shortbread on baking sheets.
10. DO AHEAD: Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

Makes about 60 cookies

LINNELL’S NOTES
1. I rough chopped the nuts before adding them to the food processor. If you desire larger chunks of nuts in these cookies, you could add whole nuts to the processor. However, keep in mind that chunkier nuts might make it more difficult to slice the dough.

2. I lined the cookie sheets with parchment paper.

3. I chilled the dough logs for 2 hours and they were firm, but easy to slice.

4. These cookies tasted better and had more crunch when they were baked to a light golden brown versus until “barely golden.”

5. Before serving I decided to dust them with Baker’s sugar (ultrafine granular) for a sweet and pretty finish.

6. I only got 44 cookies from this recipe.

Enjoy!

Advertisements

Read Full Post »

Other than me, my husband’s favorite nut is the cashew. After one bite of these buttery, crunchy, cashew cookies topped with a creamy browned butter frosting, he’ll have to decide which nut rules his heart. Which will it be . . . the baked or the baker?

Browned Butter Cashew Shortbread Cookies
Recipe from Land O’Lakes

Cookie Ingredients:
1-1/2 cups butter
1/2 cup firmly packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1-3/4 cup all-purpose flour
1/2 cup finely chopped cashews

Frosting Ingredients:
1-1/2 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons fat free half & half or milk

Directions:
1. Melt butter in a 2-quart heavy saucepan over medium heat. Cook stirring constantly and watching closely, until butter just begins to turn golden brown (7-11 minutes). The butter will get foamy and bubbly. Immediately remove from heat.

2. Pour 1-1/4 cups browned butter into small bowl; pour remaining butter into another small bowl. Refrigerate both bowls of browned butter until cool (1 hour).

3. Heat oven to 350 degrees F.

4. Combine 1-1/4 cups cooled brown butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Stir in chopped cashews.

5. Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake for 10-13 minutes or until set. Cool completely.

6. Combine remaining browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.

Makes 4-1/2 dozen cookies.

Linnell’s Notes:
1. Make sure to use at least a 2 quart saucepan to brown the butter. The butter will foam up as it is heated and you don’t want it to spill over on your stove top.

2. Cool the bowls of hot browned butter on the counter top before placing them in the refrigerator. You don’t want to lower the temperature of your refrigerator by placing something hot into it.

3. By the time I measured out all the other ingredients, the large bowl of browned butter had cooled sufficiently in the refrigerator to be used in the dough.

4. I used unsalted butter and salted cashews, because that is what I had on hand. I favor low sodium food, so the cookies tasted fine to me. For those of you who like food a little saltier, go ahead and add a pinch of salt to the dough mixture.

5. If the dough is too sticky to shape into balls, place it in the refrigerator for a while. Also, keep a small bowl of water nearby. Wet your hands with water before rolling the dough balls. The water helps to keep the dough from sticking to your hands.

6. Because these are butter-rich cookies, I used parchment paper to cover my cookie sheets. Remember you can reuse parchment paper. After the cookie sheets have cooled, wipe down the parchment paper with a wet paper towel. Let dry and store paper on top of cookies sheets in your cabinet.

Enjoy!

Read Full Post »

%d bloggers like this: