pistachio shortbread cookies
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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yield
38 cookies
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For pistachio shortbread cookies
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2 Tbspall purpose flour
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10 Tbsppistachios (dry roasted/unsalted)(divided)
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2/3 csugar
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2 call purpose flour
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zest of 1/2 lemon (fine)
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1 lgegg yolk (beaten)
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1/2 tspsalt
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5drops, green food color
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2 stickunsalted butter (softened)
How To Make pistachio shortbread cookies
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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.
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2Add the remaining ingredients and mix well.
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3Using your hands, mix additionally with your hands until quite smooth.
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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.
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5Bake in a 325 degree oven for 18 minutes.
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6Remove from sheet to cool completely on a rack.
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7Store airtight. Makes 38 cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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