Reviews (1)
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13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
Martha Stewart Member
Rating: Unrated
09/04/2011
This is the 2nd time that I make these cookies. The first time that I made them, they came out perfect (I'm sure it was in the winter time). This time I made them and they were too soft. I didn't realize that the weather could affect the consistency of the dough. It was so hard to do cut outs. I finally gave up and just made little rectangles. They tasted just as good. I still recommend this recipe.
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Pistachio Shortbread
Recipe Summary
Yield: Makes 48 cookies
Ingredients
Ingredient Checklist
1/2 cup shelled pistachios
1/4 cup fine sanding sugar
1 1/4 cups all-purpose flour, plus more for rolling
12 tablespoons (1 1/2 sticks) unsalted butter, chilled
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large egg yolks
1 large egg white, lightly beaten
Gallery
Pistachio Shortbread
Recipe Summary
Yield: Makes 48 cookies
Gallery
Pistachio Shortbread
Pistachio Shortbread
Pistachio Shortbread
Recipe Summary
Yield: Makes 48 cookies
Recipe Summary
Yield: Makes 48 cookies
Yield: Makes 48 cookies
Makes 48 cookies
Ingredients
Ingredients
- 1/2 cup shelled pistachios
- 1/4 cup fine sanding sugar
- 1 1/4 cups all-purpose flour, plus more for rolling
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 large egg white, lightly beaten
Directions
In the bowl of a food processor, grind pistachios until fine but not powdery. Divide ground pistachios equally between sanding sugar and flour; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add yolks one at a time, and beat until evenly combined. Add flour and pistachio mixture, and mix until just combined. Remove dough, and form into a 4-by-6-inch rectangle; wrap in plastic, and chill for 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Brush dough with the egg white to moisten. Cover evenly with pistachio-sanding-sugar mixture. Lightly press mixture into dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
Bake until edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
Martha Stewart Member
Rating: Unrated
09/04/2011
This is the 2nd time that I make these cookies. The first time that I made them, they came out perfect (I'm sure it was in the winter time). This time I made them and they were too soft. I didn't realize that the weather could affect the consistency of the dough. It was so hard to do cut outs. I finally gave up and just made little rectangles. They tasted just as good. I still recommend this recipe.
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
13 Ratings
5 star values:
0
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
3
- 5 star values:
- 0
- 4 star values:
- 3
- 3 star values:
- 4
- 2 star values:
- 3
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
09/04/2011
This is the 2nd time that I make these cookies. The first time that I made them, they came out perfect (I'm sure it was in the winter time). This time I made them and they were too soft. I didn't realize that the weather could affect the consistency of the dough. It was so hard to do cut outs. I finally gave up and just made little rectangles. They tasted just as good. I still recommend this recipe.
Martha Stewart Member
Rating: Unrated
09/04/2011
This is the 2nd time that I make these cookies. The first time that I made them, they came out perfect (I'm sure it was in the winter time). This time I made them and they were too soft. I didn't realize that the weather could affect the consistency of the dough. It was so hard to do cut outs. I finally gave up and just made little rectangles. They tasted just as good. I still recommend this recipe.
Rating: Unrated
All Reviews for Pistachio Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pistachio Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
