Pistachio Shortbread Recipe Epicuriouscom

PISTACHIO, LEMON, AND VANILLA SHORTBREAD

Steps:

• Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Combine all purpose flour, sugar, and semolina flour in processor; blend 5 seconds. Add butter, lemon peel, and vanilla. Using on/off turns, blend until coarse meal forms. Turn dough out into bowl. Add nuts and knead gently to combine. Press dough evenly over bottom of prepared pan. Using fork, pierce dough all over.
• Bake shortbread until pale brown in center and golden at edges, about 35 minutes. Cool in pan on rack 10 minutes. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 squares. Cool completely in pan. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)
• *Semolina flour, often labeled "pasta flour," is available at specialty foods stores, Italian markets, and some supermarkets.

PISTACHIO SHORTBREAD

Steps:

• Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
• Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

ROSE PISTACHIO SHORTBREAD

Steps:

• Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
• Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
• Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

LEMON-GLAZED PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cornstarch, and salt.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and 1 cup of the confectioners' sugar on medium speed until smooth. With the mixer on low speed, gradually mix in the flour mixture until just combined and it holds together when squeezed (it will be slightly crumbly). Stir in the pistachios.
• Gather the dough into a disk. On a lightly floured surface, roll the dough out to a generous 1/4 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter and place 2 inches apart onto the prepared baking sheets, rerolling and cutting the scraps as necessary. Refrigerate until firm, about 30 minutes.
• Bake until the edges are set and light golden brown, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
• Meanwhile, in a medium bowl, whisk together the remaining 1 1/2 cups confectioners' sugar, lemon zest, and lemon juice until smooth. Place the wire rack over a baking sheet to catch any drips. Dip the tops of the cookies into the glaze and place on the rack. Let set for 15 minutes.

PISTACHIO SHORTBREAD SANDWICHES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.

PISTACHIO SHORTBREAD COOKIES

Steps:

• Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
• Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
• Preheat oven to 325 degrees.
• Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
• Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
• Store in airthight container at room temperature.