Today's Recipes: Shortbread -- Pistachio Shortbread

Dec 2, 1992

Cece Sullivan

THE FOLLOWING RECIPE IS FROM "THE INTERNATIONAL COOKIE COOKBOOK" BY NANCY BAGGETT. Pistachio Shortbread About 30 cookies; approximate preparation time 1 hour 20 minutes

1/2 cup shelled natural unsalted pistachios

1/2 cup plus 1 teaspoon granulated sugar, divided

1 large egg yolk

1 teaspoon vanilla extract

3/4 cup cold unsalted butter, cut into small pieces

1 1/2 cups flour

1/4 teaspoon salt

1. Spread the pistachios in a baking pan and toast in a preheated 350-degree oven, stirring occasionally, 8-10 minutes, until just starting to brown. Remove from the oven and cool completely. Set aside about 1 1/2 tablespoons.

2. Combine the remaining pistachios and 1/2 cup sugar in a food processor fitted with a steel blade. Process until the pistachios are as fine as possible. Add the egg yolk and vanilla and process until blended. Add the butter and continue processing until well combined. Add the flour and salt; process just until incorporated. (If the dough seems too soft add a few more tablespoons flour.)

3. Divide the dough in half. Roll out each portion between waxed paper, flouring lightly, to a generous 1/8-inch thickness, checking the undersides and smoothing out any creases that form. Slide the dough sheets onto a baking sheet and refrigerate at least 20 minutes, or until the dough is firm. (The dough can also be prepared a day in advance and held in refrigeration. Remove about 10 minutes before cutting.)

4. Remove one dough sheet at a time from refrigerator. Turn dough over, peel off the bottom sheet of waxed paper and replace it loosely. Turn the dough right side up and remove and discard the top sheet of waxed paper. Using about a 2-inch round cutter, cut out the cookies. Transfer to greased baking sheets, spacing about 1 1/4 inches apart. Gather and re-roll the dough scraps between sheets of waxed paper and continue cutting; refrigerate the dough if necessary.

5. Finely chop the reserved 1 1/2 tablespoons pistachios and combine with 1 teaspoon granulated sugar. Sprinkle a little of the mixture on each cookie. Pat down slightly with your hand. Bake in a preheated 350-degree oven about 10-12 minutes, until golden. Let cool a few minutes before removing from the baking sheets to wire racks to cool.

Data per cookie Calories 90 Protein 1g Fat 6g Carbohydrates 9g Sodium 14mg Saturated fat 3g Monounsaturated fat 2g Polyunsaturated fat 0g Cholesterol 19mg