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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Rating:
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Comments:
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)

Step-By-Step

1In 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.

2Add the remaining ingredients and mix well.

3Using your hands, mix additionally with your hands until quite smooth.

4Make 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.

5Bake in a 325 degree oven for 18 minutes.

6Remove from sheet to cool completely on a rack.

7Store airtight. Makes 38 cookies.

About this Recipe