Pistachio Shortbread Cookies

Garrison Wayne

By
@TheOrganizedChef

I made up these cookies to serve for a St Patty's Day Dinner I am hosting. The combo of pistachios and lemon in this non-traditional shortbread is spectacular. These are really easy to make. The presentation is top notch. I am serving them with a cold lemon souffle that is baked in individual ramekins. I'll share that recipe later.
Note: I get dry roasted unsalted pistachios at Trader Joe's.


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Serves:

38 cookies

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 Tbsp
all purpose flour
10 Tbsp
pistachios (dry roasted/unsalted)(divided)
2/3 c
sugar
2 c
all purpose flour
zest of 1/2 lemon (fine)
1 large
egg yolk (beaten)
1/2 tsp
salt
5
drops, green food color
2 stick
unsalted butter (softened)

Directions Step-By-Step

1
In a clean coffee grinder, pulse the 2 Tbsp flour with 4 Tbsp of the dry roasted unsalted pistachios until it makes a fine meal (almost a flour). Roughly chop the remaining 6 Tbsp of nuts. Place both in a large bowl.
2
Add the remaining ingredients and mix well.
3
Using your hands, mix additionally with your hands until quite smooth.
4
Make 1 1/4 inch balls of dough and place up to 20 on an ungreased cookie sheet. Flatten each cookie with the back of a fork.
5
Bake in a 325 degree oven for 18 minutes.
6
Remove from sheet to cool completely on a rack.
7
Store airtight. Makes 38 cookies.

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