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pistachio shortbread cookies

83 Pinches 1 Photo
TheOrganizedChef avatar
La Quinta, CA
Updated on Mar 10, 2016

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.

prep time 15 Min
cook time 40 Min
method Bake
yield 38 cookies

Ingredients

  • 2 tablespoons all purpose flour
  • 10 tablespoons pistachios (dry roasted/unsalted)(divided)
  • 2/3 cup sugar
  • 2 cups all purpose flour
  • - zest of 1/2 lemon (fine)
  • 1 large egg yolk (beaten)
  • 1/2 teaspoon salt
  • 5 - drops, green food color
  • 2 sticks unsalted butter (softened)

How To Make pistachio shortbread cookies

  • 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.
  • Step 2
    Add the remaining ingredients and mix well.
  • Step 3
    Using your hands, mix additionally with your hands until quite smooth.
  • Step 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.
  • Step 5
    Bake in a 325 degree oven for 18 minutes.
  • Step 6
    Remove from sheet to cool completely on a rack.
  • Step 7
    Store airtight. Makes 38 cookies.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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