Gorgonzola And Pistachio Shortbread Wafers Recipes

GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

CRANBERRY PISTACHIO SHORTBREAD

Steps:

• In a large bowl whisk the flour with the salt and cinnamon.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
• Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
• Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
• Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
• Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.

POMEGRANATE, BANANA AND PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease one 9 x 5 x 3-inch loaf pan and set aside.
• Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
• In a large bowl, stir together flour, sugar, baking powder and salt.
• In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
• Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
• Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered, or wrap tightly in foil and freeze for up to 1 month.

LEMON WAFERS

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets,or line with parchment paper.
• Sift together flour and baking powder,set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs,vanilla,lemon extract and lemon zest.
• Add dry ingredients.
• Drop by spoonfuls onto prepared cookie sheets,3" apart.
• Sprinkle with yellow sugar crystals.
• Bake 8-10 minutes,or until lightly browned.
• Cool on wire racks.

CHOCOLATE PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease bottom and sides of a 9x5x3 loaf pan with shortening.
• Mix sugar, butter, milk and egg in a large bowl until well blended.
• Stir in remaining ingredients, except decorating sugar.
• Pour batter into loaf pan.
• Sprinkle with decorating sugar, if desired.
• Bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool 10 minutes in pan.
• Loosen sides of loaf from pan and remove loaf to a wire rack to cool.
• Cool 2 hours before slicing.

PISTACHIO CHEESE WAFERS

Steps:

• In a proccesor or electic mixer beat together the butter and cheese. Then add 1 cup of flour and mix. In a seperate bowl combine the, salt and black and cayenne pepper. Add to the cheese mixture and beat until blended. Stir in the pistachios.
• Turn the dough onto a floured surface and divide in half. Shape each piece into a log and 1 inch across. Wrap in plastic wrap and chill until firm.
• Preheat oven to 350 degrees.
• Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, until golden brown around the edges.
• Transfer to a rack to cool.

LEMON SUGAR WAFERS

Steps:

• Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth.
• Stir in flour, baking soda, salt and cream of tartar until well blended.
• Refrigerate 1 hour.
• Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet.
• Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
• Cookies will be soft in the centre.
• Cool on sheet for 5 minutes, then transfer to rack to cool completely.