May 9, 2008

Pistachio Shortbread

Makes about a dozen and a half 2 & 1/2" cookies
10 T (1 & 1/4 stick) unsalted butter, cold
1/2 c sugar
3/4 c AP flour
3 T corn starch
1/2 c toasted ground pistachios (a large handful before ground)
pinch of sea salt
Preparation:With an electric mixer on low speed, mix together all ingredients until it all comes together into a dough, about 3-5 minutes.

Form into a flat disk, wrap in parchment paper and chill for 30-60 minutes.
On a lightly floured work surface, roll out to an 1/8" thick if making rounds. (If making shortbread spoons for O'Connor's Chocolate Mascarpone Cheesecake Pots, then roll out to 1/4" thickness). Cut out with desired cookie cutters, I like to use a 2&1/2" round. Place cookies on a parchment-lined baking sheet and pop back into fridge for at least 30 minutes.

Bake at 300 degrees F, until firm and slightly golden. Cool on a wire rack.

Serving suggestions:
Sandwich with berries and sweet vanilla bean cream, serve next to a big bowl of fruit salad, or dip half of the cookie into melted bittersweet chocolate, yummm! Use instead of O'Connor's plain shortbread to pair with her Chocolate Mascarpone Cheesecake Pots.

In the photo above I dolloped pistachio shortbread with a bit of O'Connor's CMC pots and sweetened whipped cream.

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