Cookies always make a bad day feel better. There is nothing as comforting as having a piece of (who am I kidding!) cookies fresh out of oven!
For this month’s cookie I present you these buttery, crumbly pistachio cookies with a hint of orange. And although these taste perfect by themselves, where there is orange there needs to be chocolate. (at least in my household!)
Happy Baking!
Orange Pistachio Shortbread Cookies
Buttery and crumbly pistachio cookies with hint of orange.
Equipment
- Food Processor
- Cookie Cutter
- Roll Pin
Ingredients
- 1 1/4 cup all purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter cut into cubes and chilled
- 1/4 tsp salt
- 1/3 cup pistachio
- 2 tbsp orange juice
- 1 tsp orange zest
Optional
- 4 ounce baking chocolate
- 1/4 cup chopped pistachio
Instructions
- In a food processor pulse the pistachios few times, until they are broken into tiny pieces. Transfer into a bowl and set aside.
- In the same food processor pulse together flour, sugar and salt for 2 to 3 times, until mixed.
- Add orange zest and pulse few more times.
- Next add butter pieces and pulse until the mix resembles a crumbly mixture.
- Add the pistachios and with the food processor running add orange juice.
- Stop the food processor once dough starts forming.
- Transfer the mixture into a bowl, form a disc and cover it in a plastic wrap. Refrigerate the dough for an hour.
- Preheat the oven to 325 F. Line two baking sheet with parchment paper and set aside.
- Roll the dough on clean work surface, around 1/4 inch thick. Using cookie cutter of your desired shape and size cut the cookies and place them on baking sheet.
- Repeat the rolling and cutting process with remaining dough.
- Bake on sheet at a time for 15 minutes, until the edges are slightly brown. Rotate the sheet midway.
- Let the cookies cool on the a wire rack; store in an airtight container.
Optional
- Melt the chocolate in a double boiler.
- Dip one end of the baked cookies in the melted chocolate and sprinkle chopped pistachios on the chocolate covered part of the cookie.
- Let the chocolate set completely before storing the cookies in an airtight container.
