Saturday, December 15, 2012

Pistachio Shortbread Cookies

Pistachio Shortbread Cookie all decked out!
From the last issue (December 2012) of Everyday Food, page 102.

The original recipe (Pistachio-Shortbread Sandwich Cookies) was a sandwich cookie with strawberry jam filling.  

For starters, I'm allergic to strawberries and secondly, it is much more fun and diet-friendly to eat these one at a time. and thirdly, the thinnest I could slice these were 3/8" instead of 1/4".  Yeah, diet-friendly indeed.  So I sprinkled some pretty sparkly sanding sugar on top and then baked.  (Did she say diet friendly?)  Oh well, I thought the pistachio green gave it all a Christmas holiday look -- and it made for a nice complement to all those other overly-sweet treats!   Bonus this makes a great shortbread cookie even by itself.  (and sugar sprinkles for any color, any holiday, any occasion)


2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon fine salt*
2 1/3 cups all-purpose flour (spooned and leveled)
1 cup coarsely chopped pistachios*
1/3 cup strawberry jam*

In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch long logs*, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).

Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough* into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies.

Store in airtight containers, up to 1 week.
*I used the already-shelled pistachios from Costco.  They were a little bit salty.  You may want to skip the 1/2 teaspoon of salt or reduce to 1/4 teaspoon.
*I omitted the strawberry jam.  Next time if I can get the cookies thinner I may try raspberry or another jam.
*I actually divided the dough into four 5" logs, to help them freeze faster and to bake/make smaller portions.
*Let the dough soften a little or nuke in the microwave for 8-10 seconds.  It can be a little difficult to try and slice when frozen completely, especially when you encounter a whole pistachio.  I pieced a few back together.


Monica said...

Slicing them thin is a great idea as they are crisper. To aid a diet never. That gives the opportunity to eat more.....and more.....and more.

Monica said...

find it better to chill them rather than freeze before slicing. Chilling makes it very easy then I place then on a flat baking sheet freeze and then bag.

Peggy said...

I will try that next time! Thanks for the suggestion. Would you like me to bring some when I visit?! : D