- Joined
- Jan 3, 2006
- Messages
- 7,372
@Skybreeze
~*~ Pistachio Shortbread ~*~
imperial and metric for ya'll's convenience
1C 250 mL butter, softened *not margarine!
2/3C 150 mL sugar
1/2 tsp 2 mL almond extract
3-4 drops green food coloring, optional
2 1/4C 550 mL all-purpose flour
1C 250 mL finely chopped shelled pistachios
Cream butter and sugar. Add almond flavoring and food coloring. Add flour and half of the pistachios. Dough will be kinda dry and crumbly, may need to work it with your hands, mix until no visible flour remains. Pack and form into 2 logs about 1 1/2" 3.8 cm in diameter each.
Spread second half of pistachios on a sheet of wax paper, roll logs in them coating outside. Cover logs with plastic wrap and chill several hours or overnight. Cut into 1/4" 6 mm thick slices. Arrange on cookie sheet about 1" 2.5 cm apart. Bake 325F 160C for about 15-18 minutes. Let sit on sheet 2 minutes then move to wire rack to cool.
*if you like cardamom I sometimes put in 1/2 tsp but it's optional
~*~ Pistachio Shortbread ~*~
imperial and metric for ya'll's convenience
1C 250 mL butter, softened *not margarine!
2/3C 150 mL sugar
1/2 tsp 2 mL almond extract
3-4 drops green food coloring, optional
2 1/4C 550 mL all-purpose flour
1C 250 mL finely chopped shelled pistachios
Cream butter and sugar. Add almond flavoring and food coloring. Add flour and half of the pistachios. Dough will be kinda dry and crumbly, may need to work it with your hands, mix until no visible flour remains. Pack and form into 2 logs about 1 1/2" 3.8 cm in diameter each.
Spread second half of pistachios on a sheet of wax paper, roll logs in them coating outside. Cover logs with plastic wrap and chill several hours or overnight. Cut into 1/4" 6 mm thick slices. Arrange on cookie sheet about 1" 2.5 cm apart. Bake 325F 160C for about 15-18 minutes. Let sit on sheet 2 minutes then move to wire rack to cool.
*if you like cardamom I sometimes put in 1/2 tsp but it's optional