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Dine In: Pistachio Shortbread Cookies

Pistachio Shortbread CookiesHappy National Pistachio Day!

Don’t you think it’s goofy that there is a day to celebrate pretty much anything? I do, but I love it nonetheless. Several times over my career, I’ve turned a newspaper food page into a celebration of the day’s focal point.

I’m pretty sure National Dark Chocolate Day is a holiday in my honor. Of course, I also claim the same for National Cheese Day.

There is a day designated to celebrate tamales, apples, salads, blueberries, tacos, pizza, ice cream and anything else you can imagine.

Today, we are celebrating pistachios. Pistachios are a member of the cashew family. They are naturally beige in color but often colored green commercially. Pistachios are usually brined and roasted until the shell pops, then they are salted.

I love the sweet, delicate taste of a pistachio. They’re amazing in gelato and delicious in these shortbread cookies.

P.S. National Shortbread Day is January 6 in case you want to start preparing for next year.

Pistachio Shortbread Cookies

1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/2 tsp salt
2 1/3 cups all purpose flour
1 cup chopped pistachios (roasted and lightly salted)

Remove the pistachios from their shells.

Place butter in the bowl of a large food processor. Add powdered sugar and salt; process until smooth. Add the flour and pulse until the mixture resembles coarse gravel. Add the pistachios and pulse quickly about 4 more times, until they are mixed in but left in a large chop.

Empty dough out of the food processor onto a work surface, and gently shape into a ball. Cut the ball in half; roll each half into a log. Wrap in plastic wrap and freeze for 30 minutes, or until firm. In the meantime, preheat the oven to 350° F.

Remove dough from freezer and cut into 1/4-inche, consistent slices. Arrange on a backing sheet sprayed with nonstick cooking spray or lined with parchment paper. Bake until golden-brown on the edges, about 10 to 15 minutes. Allow to cool on the sheets. Remove gently and serve.

Makes 2 dozen

Nutritional Information: Calories Per Serving: 140, Calories from Fat: 80, Fat: 9 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 118 mg, Potassium: 41 mg, Carbohydrates: 14 g, Fiber: 1 g, Sugar: 4 g, Protein: 2 g.

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Posted in: Cooking, Dine In

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