share. The Brookshire's Blog

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

Ingredients:
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)

Directions:
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.

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Cooking, Dine In

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco