Pistachio Shortbread

8 Oct

I overdo things sometimes.

Ok…all the time.

Like stay up too late because there’s just too much stuff that I want to get done.

Like take on too many jobs at once and end up having to multitask like the wind.

Reach for just one more cookie of the chocolate chip variety.

Put just one more Winners purchase on my credit card.

Ok ok, so what did I do this time?

Well. You love shortbread, right? Why do you love it? It’s just simply….good. That’s the thing. It’s simple. And good.

Butter, sugar, flour. The end.

I had to do more. I put toasted pistachios in there.

I drizzled it with a rosewater icing.

Delicious? Yes!

However, as I ate a piece of yummy shortbread goodness….something inside me wished that I had left them plain.

You’ll love the pistachios all up in there, getting their nutty groove on like they own the place.

The full plate of shortbread that I brought to work and found empty at the end of the day tells me they were definitely good.

Maybe I’m just hard to please.



Your choice.

Pistachio Shortbread

adapted from here

3 cups all purpose flour

3/4 cup sugar

1 cup pistachios

1/2 tsp salt

1 cup unsalted butter, chilled

Preheat oven to 350F.

Combine flour, pistachios, sugar and salt in a food processor. Process until the pistachios are relatively fine.

Cut butter into large chunks and add to food processor. Whiz for about 1 minute, until dough has a very sandy texture and starts to clump together. Pour into a 9-inch square pan and spread into an even layer. Aim for a smooth surface. If you have a fancypants shortbread pan like I do, you should use it.

Score dough lightly with a knife, marking 4 rows by 8 rows of shortbread pieces (unless you’re baking it in the shorbread pan). Dock the dough with a fork.

Bake for 30-35 minutes, until shortbread is lightly browned all over.

While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking. Allow shortbread to cool completely once it has been cut.

If you want to make some icing, mix icing sugar with enough milk (or rosewater) to make a smooth paste. Loose enough to drizzle, but firm enough to hold it’s shape. I never measure. Just go by feel, it’ll be fine.

When cool, shortbread pieces should break apart very easily. Store in an airtight container.


3 Responses to “Pistachio Shortbread”

  1. Heather October 8, 2011 at 10:05 am #

    Do I need to tell you how fabulous this looks? Or to mention that I adore your shortbread pan? It sounds like we are much the same. I love busy on the side of crazy.

  2. Clayton October 8, 2011 at 10:50 am #

    I ate more than my fair share. That has to tell you something. Awesome!

  3. Maurice Ibgui October 8, 2011 at 2:21 pm #

    love pistachio, love shortbread= sounds amazing

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