Pistachio-Orange Shortbread Cookies
I’ve been soaking up the rays here in Florida (actually, a little too much… I got extremely sunburned the other day at the beach)! It’s been nice to be able to relax in the heat and visit with my family :]. Of course, while I’m on vacation, it doesn’t mean I get a break from cooking! My parents practically require it of me, haha! Here’s just a few things that I have made while home:
My Fig and Mascarpone Bruschetta:
Avocado Pasta with Diced Tomatoes and Chicken:
Tomato, Basil, and Buratta Salad with Homemade Croutons:
I have to say, though, I really did not enjoy the avocado pasta, at all! The bruschetta was amazing, as always, and the salad was a perfect summer dish.
But, let’s talk about these cookies. If you’ve checked out the cookie section in my recipe index, then you’ve noticed that a large chunk of it is taken up with shortbread recipes. I loooove me some shortbread! I love its crunch, I love its buttery taste, and I love how easy it is to add mix-ins to. These particular shortbread cookies are unique in that they are not overly sweet… in a good way! The have the familiar buttery taste of other shortbread, with a bit of a zip from the orange zest, and a deliciously nutty crunch from the pistachios. To me, they are the perfect cookie to have with tea :].
Pistachio-Orange Shortbread Cookies
recipe adapted from here
ingredients:
- 11o grams unsalted butter
- 20 grams confectioners’ sugar
- zest of 1 orange
- 2 tbsp freshly squeezed orange juice
- 140 grams all-purpose flour
- pinch of salt
- 30 grams roasted and salted pistachios, chopped
- turbinado sugar
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes on high, until light and fluffy. Add in the zest and juice and mix to combine. Add in the flour, salt, and pistachios, and mix until combined.
- Turn the dough out onto a lightly floured surface. Roll into a log that is about 2 inches in diameter. Roll the log in turbinado sugar to cover the outside. Wrap in plastic wrap and refrigerate dough for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- Cut the dough into disks about 1/4″-1/2″ thick and place on the prepared baking sheet. Bake for 15-20 minutes, or until golden.
