Everybody needs a fun green cookie to share on St. Patrick’s Day. I prefer to not add green food coloring to things I eat and I don’t want spinach cookies so these little shortbread cookies made with pistachio nuts are the perfect round disc of scrumptiousness. I've had the recipe for several years but don't recall where I got it. The little flecks of the nuts add a perfect subtle green to each cookie so they pass my test for the holiday.
They also lend themselves for preparing ahead. They will keep in the fridge for a several days or wrap them up tight for the freezer. They need almost no thawing and will slice neatly to go directly into the oven.
They make a sweet hostess gift when wrapped in a glassine bag with a perfect green ribbon. They’re probably great for anytime of the year but sometimes you need to go green.
Pistachio Shortbread Cookies
Makes about 48 cookies
1 ½ c flour
½ c plus 2 Tbl. Powdered sugar
½ tsp. salt
¾ c (1 ½ sticks) chilled, unsalted butter-cut in ½ inch cubes
½ c natural, unsalted pistachios lightly toasted, chopped
1 large egg yolk
¾ tsp. vanilla
Mix flour, sugar and salt in food processor. Add butter, pistachios, egg yolk and vanilla. Using on/off turns, mix until a moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough into 8 x 1 ¼ “log. (chill if dough is too soft). Wrap logs in plastic and refrigerate until firm, about 4 hours.
Preheat oven to 325*. Slice logs into ¼ “ thick rounds, rolling log after every few slices to retain round shape. Place on ungreased baking sheet 1” apart and bake until barely brown, about 18 minutes. Cool on baking sheet or rack.
Chilled dough can be made up to 5 days ahead.
I need to stop reading your blog before bed...you make me want to sneak into the kitchen for a snack!
Posted by: Tiffanie | 03/07/2011 at 10:52 PM
Yum! I had pistachio cookies before (I think shortbread) and they also had a bit of saffron in them for an interesting little twist.
Posted by: Molly | 03/18/2011 at 03:23 AM