December 23, 2017
Pistachio Shortbread Cookies
Pistachio, Peppermint, Coconut or Classic Shortbread
4 sticks butter (1 cup), softened
1/2 cup powdered sugar
2 1/4 cups flour (10.1 ounces), sifted
1/4 teaspoon salt
In large mixing bowl, beat butter on medium-high until fluffy. Slowly add powdered sugar, until well combined. Add sifted flour and salt, mixing until just combined, then add pistachio butter, plus green food coloring if desired. Mix until uniform in texture and color. Wrap in plastic and chill dough one hour (or longer). Keep refrigerated until just before you’re ready to bake.
Preheat oven to 325 degrees F. Roll out dough onto floured surface to 1/4-inch thickness. (You may need to let the dough warm up about 5 minutes for rolling out more easily.) Cut out desired sizes, remove extra dough and repeat until all dough is used. (While dough is still chilled, move to baking sheets lined with parchment paper.). Bake 18-20 minutes. Move to cooling rack to cool. Makes 24 cookies.
Pistachio Shortbread Cookies: When mixing the first dough ingredients, add 1 ounce pistachio butter (Amoretti Artisan Flavor) and 2-4 drops green food coloring.
Coconut Shortbread Cookies: When mixing the first dough ingredients, add 1/3 cup finely shredded coconut (Bob’s Red Mill “Fine Macaron Coconut” works great.). I also added 1 ounce coconut cream (Amoretti Artisan Flavor).
Peppermint Shortbread Cookies: When mixing the first dough ingredients, add 1 teaspoon peppermint extract, 1/4 cup crushed peppermint candies, and 2 drops red food coloring.
-Recipes from Cyndi Harles