Tuesday, December 8, 2015

Orange + Pistachio Shortbread Cookies

It's that magical time of year when everyone is baking up a storm! Thanks for joining me. ;) I wish I could make a batch of cookies every day, but I'm trying to limit myself to every other day. I'll deal with my sugar withdrawals in January.

Today's cookie is inspired by a doughnut. You can't go wrong with that! Revolution Doughnuts makes the most delicious fried yeast doughnuts. My favorite is the one topped with an orange glaze with chopped pistachios. If you can get one, get one. If you can't get one, make these tasty cookies. 

Orange + Pistachio Shortbread Cookies

1 1/2 cups all purpose flour

1/2 cup plus 2 tablespoons powdered sugar

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup roasted & salted pistachios, chopped

1 large egg yolk

3/4 teaspoon vanilla extract

1 tbsp orange zest

    1. Mix flour, powdered sugar, and salt in a large bowl. Add butter, pistachios, egg yolk, vanilla, and zest. Using a pastry cutter, mix until moist ball forms. Shape dough in to a 1 1/4-inch round log. Wrap log in plastic; refrigerate until firm, about 4 hours.
    2. Preheat oven to 325°F. Slice log 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. 

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