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Pistachio Shortbread Cookies

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I have a not-so-secret food issue that I’ve shared from time to time around here. It’s not me being judgy, it’s just something the weirds me out from time to time.

Green food.

Not like veggies…food that are naturally green are all good in my book.  My issue is with certain green foods.  It’s pretty challenging to make food a kelly green color, and when I see something that’s kelly green, I’m instantly slightly weirded out.

This makes St. Patrick’s Day baking a bit difficult. Because it’s all about the green that day, isn’t it?

So, I try and find ways to incorporate the green without overdoing it.

Because that’s what works for me.

If you like bright green colored foods, by all means, go for it.  Do what makes you happy. Life’s too short to not eat green food if that’s your thing, I always say.

Actually, I never say that.

So, I made pistachio shortbread cookies.  Pistachios are naturally green and shortbread is just delicious, so it’s a St. Patrick’s Day win.  Plus, I dipped them in chocolate and added just a couple drops of green coloring, so that’s even better.

I love making shortbread cookies because it’s not super time consuming, but you do have to make sure that you allot time for the dough to chill.

Pistachio Shortbread Cookies

Yield: about 2 dozen cookies

Recipe adapted from Ina Garten

Ingredients

  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 7 ounces shelled pistachios, chopped
  • 2-4 drops of green food coloring
  • melting chocolate

Directions

  1. In a mixing bowl fitted with the paddle attachment, mix together butter and sugar until well blended.
  2. Add vanilla, almond extract, and green food coloring.
  3. After wet ingredients are well incorporated, add flour, a little bit at at time to prevent a mess and mix until just mixed.
  4. Add pistachios and shape dough into a roll. Wrap in cling wrap.
  5. Refrigerate for at least one hour, until set.
  6. Slice into 1/2" slices and place on baking sheet.
  7. Bake at 350 degrees for 15-20 minutes, until lightly browned.
  8. Allow to cool and then dip in melted chocolate, if desired.
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