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Pistachio Lemon Shortbread Cookies

February 28, 2010 by B

Pistachio Short Bread Cookies

I’m attempting to broaden my taste for sweets and desire to make sweet treats. To do that, I’ll need a few good recipes. Lately I’ve gone through a few bad cookie recipes and began to feel rather unenthusiastic about making them at all. Luckily I stumbled upon this Meyer Lemon and Pistachio Shortbread from Cannelle et Vanille while searching for inspiration to use our Germack Pistachios. I have to say it was a pleasure to find this beautiful blog, the photography is absolutely gorgeous, she makes every entry feel like a dream – check it out! On top of it being so beautiful, it offered the perfect pistachio and cookie inspiration I was looking for, I had to make them at once!

This would be the first shortbread cookie I have ever baked. Certainly won’t be the last – they were delicious. Not too sweet with the perfect amount of lemon… and of course they’re loaded with butter too ;) The texture is nice and crumbly as you would expect from a shortbread cookie and they kept fresh all week. I doubled the recipe for extra enjoyment.

This recipe is adapted from:
Cannelle et Vanille

Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons lemon juice
zest of 2 large lemons
about 1 teaspoon fine sea salt
1/2 cup pistachios, finely chopped
2 cups all-purpose flour

Prepare the ingredients. Be sure to soften the butter ahead of time. I used Germack Pistachios with the shell, so obviously I had to remove them before chopping. This probably took more time than the rest of the process. Once shelled, I ground them up with my Magic Bullet, it was a coarse mix with varying bits of pistachio. You could use a food processor or a knife to chop them as well. Zest and juice your lemons – the original recipe calls for Meyer’s lemons – I just used the only option of lemon from my local grocer and it worked; I admit I don’t know much about lemons! I’ll have to keep my eye out for Meyer’s lemons and see If I can notice a difference next time.

I used a stand mixer for this but you could easily do it by hand as well. First cream together the butter and powdered sugar. Pour in lemon juice & zest and mix until incorporated. Add flour and salt, mix, and finally include the chopped pistachios. Mix until all ingredients are well combined.

Roll the dough into 2 logs about 2 inches in diameter or so. Refrigerate for at least 2 hours. I wrapped mine in plastic wrap – I planned on chilling them all day before baking and I didn’t want them to dry out. Clearly my logs were not perfectly round, and once they sat on a plate for a while they became even less round. This didn’t seem to affect the taste what so ever.

Preheat oven to 350°. Line a cookie sheet with parchment paper. Cut logs into ¼-½ inch thick disks and bake for 10-12 minutes until lightly golden.

As I took them out of the oven I was eager to taste, I grabbed one with in the first minute and it crumbled to pieces. My heart broke for a minute as I felt I might have failed with these cookies.  I allowed the rest to cool for a bit longer and they ended up setting perfectly. No failures here, they held together nicely and crumbled just as a shortbread cookie should.

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Filed Under: Food Tagged With: all-purpose flour, butter, cannelle et vanille, flour, germack nuts, germack pistachios, lemon, lemon juice, lemon zest, magic bullet, pistachio, pistachio lemon shortbread cookies, powdered sugar, sea salt, shortbread, shortbread cookies, Sweet, treat, unsalted butter, zest

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Trackbacks

  1. Parmesan Black Pepper Crackers | Hold The Onions says:
    April 11, 2010 at 3:26 pm

    […] into a log, chilled, sliced and then baked. It was only a few weeks ago that I had made my first shortbread cookie ever and I loved it! I love that you can make it in two parts. Mix the dough today and have fresh […]

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