PISTACHIO, LEMON, AND VANILLA SHORTBREAD
Categories Cookies Dessert Bake Lemon Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Combine all purpose flour, sugar, and semolina flour in processor; blend 5 seconds. Add butter, lemon peel, and vanilla. Using on/off turns, blend until coarse meal forms. Turn dough out into bowl. Add nuts and knead gently to combine. Press dough evenly over bottom of prepared pan. Using fork, pierce dough all over.
- Bake shortbread until pale brown in center and golden at edges, about 35 minutes. Cool in pan on rack 10 minutes. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 squares. Cool completely in pan. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)
- *Semolina flour, often labeled "pasta flour," is available at specialty foods stores, Italian markets, and some supermarkets.
PISTACHIO ORANGE SHORTBREAD
The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 12 to 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
- Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
- Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
- Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.
LEMON PISTACHIO BISCOTTI
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.
Provided by Sydney Mike
Categories Dessert
Time 1h18m
Yield 36 biscotti, 36 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
- In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
- Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
- Beat in eggs & vanilla until combined.
- Beat in lemon zest & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
- On lightly floured surface, divide dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf.
- Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
- Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
- Cool on cookie sheet for 30 minutes,
- When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
- Turn slices over & bake 8-10 minutes more or until dry & crisp.
- Transfer to wire rack & cool.
- FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
- Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
- Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2
PISTACHIO SHORTBREAD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48 cookies
Number Of Ingredients 9
Steps:
- 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.
PISTACHIO SHORTBREAD
Provided by Melissa Clark
Categories Food Processor Nut Dessert Bake Freeze/Chill Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 7
Steps:
- Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
- Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.
CRANBERRY PISTACHIO SHORTBREAD
The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time
Provided by momaphet
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a large bowl whisk the flour with the salt and cinnamon.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
- Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
- Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
- Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
- Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO SHORTBREAD SANDWICHES
We tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate-and check the kids' pockets! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.
Nutrition Facts : Calories 314 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
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