pistachio shortbread cookies whole foods recipe
Apart from that, wow, what an easy recipe to follow! Address:63 97 Kensington High Street, London, W8 5SE, United Kingdom. 2023 Cond Nast. I can't wait to try these! For a festive pistachio cookie, mix in chopped, dried cranberry pieces or white or mini chocolate chips. Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely. Added a touch more sweetness and looked quite festive. Mix flour, powdered sugar, and saslt in processor. This was such a hit it's our new family favorite! All rights reserved. Beat in the vanilla. Place rounds on ungreased baking sheets, spacing 1 inch apart. I don't understand why there is so little taste of pistachios since there is an entire cup? Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates. Attach it below. Here I share my most beloved kitchen-tested recipes, easy-to-follow tutorials, and lots of kitchen tips & tricks to help yougain confidence in the kitchenandtake home cooking to the next level! These cookies look so good! I truly hope my recipes give you confidence to bake and cook from scratch! They came together very quickly and had a wonderful flavor. First, a 9-year-old boy tasted the cookie and had the biggest smile on his face, and asked for another. Refrigerate for at least 3 hours up to 3 days. My dad loves pistachios and I want to make him a goody thats more on the soft side. The main star ingredient in these cookies is pistachio and we're using it two ways in the cookie: ground pistachios in the shortbread dough and pistachio cream for the centres. Make ice cream sandwiches by pressing two cooled cookies around a small scoop of pistachio ice cream and freeze for 2 hours before serving. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Whatever you call them, theyre definitely a godsend during the hectic holiday season seeing as the cookie dough can be made and rolled into a log, stashed in the fridge or freezer, and then sliced and baked as needed.Leslie Mackie. Keeper! Add in the egg, sour cream, milk and boxed pudding mix. Do not cut all the way thorough the dough, simply score it before baking it. Thank you Holly! Brush the logs with the egg white. Shape dough into 1-inch balls; roll balls in orange sugar. These sound simpler to make and just as delicious, I'll be dipping some in dark chocolate!!! After all, our local community is one of our most important ingredients. The cookies will still be pale and soft, but will firm up as they cool. Add sugar and continue beating until light and fluffy, another 1 to 2 minutes, scraping the sides of the bowl as needed. Toast the pistachios on stove top in a pan for about 5-7 minutes or in the oven, stirring once or twice in the middle so that it doesn't burn. I ended up having to re-roll them into balls and pressing them down flat just like you do regular cookies. It may change based on actual ingredients and cooking methods used. They are so beautiful, perfectly buttery, and absolutely delicious. Dip half of each shortbread cookie into the chocolate Baileys mix, let the excess chocolate drip off, sprinkle on some pistachio dust and let the chocolate harden. To decorate, melt the chocolate in the microwave oven, checking and stirring every 20 seconds until smooth and melted. Cut dough into -inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Such an easy pistachio shortbread cookie to make and with such superior results. Assemble the first layer. Couldn't be easier. Only had salted and roasted pistachios, they worked well, didn't toast additionally. Transfer dough to work surface. Notify me of follow-up comments by email. .I cant stop eating these. In the bowl of a stand mixer (using the paddle attachment) or with a handheld electric mixer, beat the softened butter on high speed for about 1 minute until smooth. Ive made with toasted hazelnuts in place of pistachios, and the results were supreme. These came very close to NOT being shipped because I loved them so much & didnt want to give them away. Dip cookies halfway through into the melted chocolate and place on a lined sheet pan. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. Bake in a 350 F oven for 15-20 minutes max. 2 days ago Show details . Slice the dough into 1/4 1/3 inch slices and place on a parchment or silpat lined baking sheet. Below are some quick and helpful ingredient notes. They are buttery, a bit snappy around the edges but still tender in the center. Notes There isn't a hard and fast rule that you have to bake with only unsalted pistachios. They kept crumbling and breaking even when I used a serrated bread knife as instructed. Tasted good, but came out too crumbley and was hard to roll out. Dough may be sticky; wet hands with cool water to handle dough more easily. The skins slipped off very easily. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Roll the logs in the mixture to coat. The use of pistachios clearly takes this basic shortbread cookie to the next level. In a large mixing bowl or in the bowl of a stand mixer, cream together the sugar and butter. I feel like the holidays are the perfect excuse to make these beautiful, incredibly delicious cookiesalong with this Pistachio Almond Bark (were pistachio lovers over here!). Lightly grease two 9" round or 8" square cake pans. Very easy and so worth it. Make the granita as well. Whisk together the flour and cornstarch. Find all my Easy Cookie Recipes here. Enjoy the cookies! Cool shortbread on baking sheets. easy to prepare Bake at the middle rack all throughout or the bottom rack for 15 min then the top rack for 5 minutes. Limited time only. In a stand mixer fitted with the paddle attachment, cream butter, sugar, salt, and lemon zest on high until pale, fluffy, and almost smooth. Thanks for the recipe and the amazing photos. Im addicted to pistachios and looked forward to this pistachio shortbread cookies recipe. I make these pistachio shortbread cookies every December. The color is a natural greenas the recipe statesonly before they bake. I shelled the pistachios and then decided itd be a good idea to remove the skins. Bake for 9-11 minutes. vanilla, I used 1/4 tsp hazelnut extract and 1/4 vanilla. Place cookie on the cookie sheet and repeat with the remaining dough. You throw everything into the food processor and there you go. Pistachio Shortbread Cookies ~ a classic buttery shortbread slice and bake cookie loaded with fresh pistachios. I roll them up in rolls and put a couple in the freezer so I always have some available to bake when I have a craving. Roll up the log in wax paper and twist the ends. Made these cookies yesterday for New Years Eve (they were great with champagne!). Chill the dough. Great recipe! The top of the shortbread dough can be scored into any size that makes the warm cookies easy to cut apart. I did not sandwich them but rolled each log in red and green decorating sugar. (click for more). Directions. Divide cranberry shortbread dough into 2. . Transfer dough to work surface. Step 2. That's how chilled cookie dough looks like. Submit your question or review below. Your email address will not be published. Top 42 Whole Foods Cookie Platter Recipes . The texture is normally buttery, a bit crumbly and tender. Then, add the sugar and beat until light and fluffy, another 1 to 2 minutes. Nutritional information is provided as a courtesy and is an estimate only. chopped into small pieces, shells removed, Flaky or coarse sea salt for sprinkling. They are the perfect cookies to celebrate the holidays! I used only 1 cookie sheet, which was adequate for the 20 cookies. Do not overmix. To revisit this recipe, visit My Account, then View saved recipes. Slice Orange Cranberry Pistachio Shortbread Cookies 1/4" thick and place on a silpat or parchment lined cookie sheet. Whisk the pudding mix and milk together until thick. Stop pulsing when the ingredients just come together and cling to one another. BUTTER Real butter is what makes shortbread so creamy and delish, its just not the same without it. , Oh wow, I got so excited when I saw the word "Nutella". What a brilliant idea. This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest. But just to clarify, this is not a roll-out cookie recipe. I thought they worked really well in the recipe. Unwrap and slice into 1/2 inch thick rounds. 35 mins Total 50 mins Yield 2 dozen shortbread wedges Save Recipe Instructions Preheat the oven to 300F. Can find at Italian stores or on Amazon. Add the salt and mix for about 1 minute. Sep 13, 2014 - Pistachio Shortbread Cookies ~ a buttery shortbread slice and bake cookie recipe loaded with fresh pistachios! Ingredients 3/4 cup butter, softened 1 cup sugar 1 large egg, room temperature 1 tablespoon grated orange zest 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 cup pistachios, toasted and finely chopped ICING: 2-1/4 cups confectioners' sugar 1/4 cup orange juice 1 tablespoon butter, melted The sugar on top is important since it adds a bit more sweetness to the cookie. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. The directions were very explicit and certainly would help the novice be successful. There's St. Patrick's Day, of course, but there's also (finally, at long last) the ushering in of spring (hallelujah and glory be)! granulated sugar, sanding sugar, or raw sugar, Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. It's such a simple recipe, in fact, that I have subsequently used it with other nuts and other flavors. I love pistachios and cupcakes but I never thought to put the two together. Raw dough and baked cookies can be frozen up to 3 months in a labeled zippered bag. I chose to add few drops of lemon food coloring, but you can totally skip it if you prefer it white. Bake shortbread until barely golden, about 18 minutes. At this point, the dough should be a uniform. They should be slightly golden brown around the edges, after about 16 to 18 minutes in the oven (depending on how thick they are). Make these buttery, lightly sweet shortbread cookies for Christmas cookie exchanges or to give out as holiday treats. so next time I might try adding the pistachios at the end and giving the dough another couple of pulses. Thanks for the tip, Linda. (I tried a few without water and they were fine, but the sugar kind of rolled off after they baked.) Heat oven to 350 degrees. Your email address will not be published. I love it! Immediately, top with crushed pistachios and a sprinkle of sea salt. Make the glaze by melting the chocolate and mixing in the bailey. They still turned out great! In a food processor, pulse the cup of whole pistachios and confectioners sugar until finely ground. Peppermint Hot Cocoa Cookies are the perfect way to warm up and indulge in a little bit of holiday sweetness. Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight. Score dough into desired number of pieces (16 squares, or 9 squares, and each square in half diagonally). Shortbread Cookies with Pistachios and Cranberries Pistachio Nut Layer Cake Lemon Ricotta Cheesecake Carrot-Pistachio Cookies Pistachio Thins 4 Ratings Explore Nut Dessert Recipes Peanut Dessert Recipes Walnut Dessert Recipes Pecan Dessert Recipes Almond Dessert Recipes Praline Recipes Pecan Pie Recipes 425 Show detail Preview View more . Add the dough to the bowl with the cranberries and pistachios and mix by hand. Loving our local artisans, makers, entrepreneurs and producers is something that just comes, well, naturally. Bake as directed. These Pistachio Shortbread Cookies are buttery, nutty, and dipped in rich dark chocolate. While the shortbread cools, prepare the glaze by whisking powdered sugar, whole milk and vanilla extract in a shallow bowl until smooth. Turn the dough out onto a sheet of plastic wrap and form it into a log, about 9 or 10 inches long. Welcome to Cooking For My Soul! I like to make these cookies just about 1/4 inch thick. Organic, gluten free, and designed by restaurant chef Catherine Sharman, who is also a qualified, accredited Functional Nutritionist. Very yummy, I'll definitely make them again! apart on ungreased baking sheets. Remove the dough from the fridge. Pistachio butter cookies are eggless and free of leavening agents like baking powder or baking soda. Introducing indulgent home-made ready meals, packed with rich flavour and goodness. PRO TIP: Pistachio cookies are perfect icebox cookies, and like sugar cookies, they can be prepped, formed, and kept in the refrigerator until ready to bake, up to 3 days. Add butter, pistachios, egg yolk, and vanilla. Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy. While the first sheet of cookies is baking, take the second log of cookie dough out of the freezer, slice it, and arrange cookies on second cookie sheet so that it's ready to pop in the oven as soon as the first sheet comes out. Look forward to the feedback from our guests. Your email address will not be published. , Your email address will not be published. In a stand mixer (using the paddle attachment) or with a handheld electric mixer, beat the softened butter on medium-high speed for about 1 minute until smooth. The cookies were perfectly baked in 15 minutes. Great color, great flavor, and just ridiculously easy to make. Chill the cookie dough in the refrigerator for at least 30 minutes before baking to firm up the butter and yield crispy cookies. Immediately sprinkle the pistachio bits and some sea salt on top of the chocolate so they stick. I love this kind of slice-and-bake cookie, and this is a great pistachio shortbread recipe. These taste amazing, perfect for my husband who is always so critical of my cookies being too sweet (when I just really follow recipes toust the right amount of sweetness and soooo buttery. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Grease 8x8 pan and line with parchment paper. Please read our disclosure policy. PRO TIP: An electric mixer will ensure all of the ingredients are perfectly combined! Try my Whipped Shortbread Cookies next! Pistachio is one of my favorites! They look fantastic, Lily. Place the dough ball into a bowl, cover with a plastic wrap, and refrigerate for about 1 hour. Preheat oven to 350F. To my surprise the orange sanding sugar didnt fade like it did on a different cookie recipe which resulted in a fall foliage effect. A great holiday cookie, these shortbread also make fantastic gifts! Photo 2012. Everyone will love these! Hardest part was letting the butter come to room temperature. I love the idea of dipping these in dark chocolateI'm going to have to try that myself! I ate more than I care to admit before I put them away. Sounds like a fabulous idea Homer! Tag us on social media at, Double Dark Chocolate Chip Shortbread Cookies. Reduce heat and simmer until thickened, about 5 minutes. I can't wait to make it on weekends. Blackberry and Chocolate Ice Cream Icebox Cake. Dampening your hands ever so slightly with cold water also helps.) These pistachio shortbread cookies were really good. 2023 The View from Great Island, All Rights Tightly wrap each log in plastic wrap and freeze for 30 minutes. Storage: The gluten free lemon pistachio shortbread cookies keep well in a closed air-tight container in a cool dry place for about 1-2 weeks. We found that the cookies are best plain. The cookie came out a winner, as did the Lakers against the Chicago Bulls. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. . At first the mixture will have a coarse, crumbly texture, but then if youre not careful it will quickly turn into a paste. ? Cut and bake the cookies. Maybe a honey roasted would be better. Pulse until combined. . Add butter, pistachios, egg yolk, and vanilla. Then, over medium speed, mix in the all-purpose flour and salt. St. Patrick's Day Cookie Cake Ingredients. Cover the edges on the cookies with chocolate and then roll crushed pistachios over it. Place the log on a piece of plastic wrap or parchment paper. Cook Mode Prevent your screen from going dark Instructions Now add food coloring and beat till the dough comes together. Need a tip to keep the shape round. Butter: Add in 12 tablespoons of butter, softened, to make the dough rich and buttery. She concluded that if you like shortbread youll find it delicious, and thought it should be served with coffee or afternoon tea. Divide dough. Note that freezing baked cookies may alter the quality, so Id recommend doing this only if you need to. This is a rustic cookie you can really sink your teeth into, and about as easy as it gets. Place the pistachios and 1 cup of the flour in the bowl of a food processor and process them until the pistachios are ground into a very fine powder. POWDERED SUGAR The secret to excellent texture in shortbread is using powdered sugar for a creamy finish. The cookies are pretty crumbly, even after cooling, but that seems fairly normal for shortbread. Pistachio Shortbread Cookies ~ a classic buttery shortbread slice and bake cookie loaded with fresh pistachios. They make the perfect holiday cookie boxes! Scrape down sides of bowl with a rubber spatula as needed. 1/2 cup natural unsalted pistachios, lightly toasted, chopped 1 large egg yolk 3/4 teaspoon vanilla extract Step 1 Mix flour, powdered sugar, and salt in processor. A real showstopper, this sirloin steak has been carefully butterflied into a heart-shape. Sometimes I have trouble cutting the rounds and they crumble but no matter I press them back together. Make the pistachio pudding layer. These delicate little pistachio shortbread cookies are quite addictive. Id recommend using baking chocolate bars (not chocolate chips) instead of snacking chocolate. Its crumbly and buttery, just as a shortbread cookie should be. Stir vigorously with a whisk until all the sugar and lemon juice are combined. Such a great Christmas Cookie recipe to try this . And theyre quick to make. Thats all you need to make these crunchy cookies! Skip to content Top Navigation Explore Due to the high butter content, pistachio shortbread cookies will stay fresh for about 10 days at room temperature. I googled it and found out there aren't any additives. Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Ashdale Beef - Heart-Shaped Sirloin Steak. These are so delicious and have great texture, melt in your mouth! I've always been a cashew-lovin' gal, but pistachios were my Daddy's favorite. 2023 Warner Bros. This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests. Well, what was I waiting for?! thickness. Next add in flour, 6 tbsps pistachio crumbs (save two tablespoons to decorate on top) and food coloring and beat until combined. Limited time only. Shortbread recipes doesnt contain eggs when eggs are added to shortbread, it becomes tender and doesnt have the classic texture of shortbread anymore. I love these. I boiled water and submerged the pistachios in the hot water for a few minutes. You can find them all over the place, mine are from Cost Plus. After they bake theyre a golden brown with some green flecks. One Shortbread Cookie Dough = 12 Recipes! Delicious!!! These look insanely addicting! It also makes the cookie even more tender. Then, transfer to a cooling rack and let them cool completely. Refrigerate for at least 2 hours or up to 5 days. My husband remarked . Once cookies are completely cool, store in an airtight container. Perhaps theyre neither. You may use unsalted pistachios, if you prefer (or if that's all you can find). These easy cookies melt in your mouth! Preheat oven to 300F. Have you tried this recipe? This is a fabulous non- 1 cup ( 100g) finely chopped pistachios, divided* 8 ounces ( 226g) semi-sweet chocolate, coarsely chopped optional: sea salt for sprinkling on top Instructions Preheat oven to 325F (163C). . This makes them extra crunchy! Yum, Meganyour mom's cookies sound amazing! A simple biscuits that looks harder than it is. Preheat oven to 350 (175 C) degrees with the racks arranged in thirds. i love these! Mix cream cheese, sugar and 1 cups cool whip together till smooth. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Line 2 rimmed baking sheets with parchment paper and set aside. Who cares when they taste this lovely! Overall, these are delicious cookies that are great as a snack, would be wonderful with tea or coffee, and would be a nice addition to a dessert platter with some fresh strawberries and fancy chocolates. They will last for about 1 week when stored in a sealed container at room temperature. Tried this recipe? Divide dough in half. Transfer dough to work surface. In order to do so I just blended a half recipe at a time. We so appreciate you letting us know. Make a batch or two for special celebrations like weddings, holidays, or parties. Best cookie ever. . Remove from the oven and set aside to cool for 10 minutes. Wed love to see your creations on Instagram, Facebook, and Twitter. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment. YUM, YUM is all I can say, Pretty good! It will be made next Christmas for lovely Chrstmas gifts! Shortbread, of Scottish origin, is a biscuit made with flour, butter, and granulated sugar. Use a knife to gently score the dough. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Store in airthight container at room temperature. Made this recipe and it came out too crumbly to roll. Add the remaining flour and the salt and pulse briefly to combine. Thank you! Tip: If the chilled logs are too hard to slice, let them sit on the counter for 10-15 minutes. Content and photographs are copyright protected. The cookie is easy to make, wonderful to freeze for surprise guests, and all around a slam dunk of a recipe. How to Make Chewy Pistachio Cookies. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Oh my goodness! I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. Definitely have to try! I could only make a 2-by-7-inch log out of the dough and therefore, only made about 14 cookies instead of 20. These look amazing! Baking chocolate contains fewer added ingredients and sugars, so its smoother and also melts and sets more easily. Slice and bake cookies never turn out quite as perfectly round as roll out cookies, but they have a nicer texture, I think. Its how we show our love. To make these pistachio shortbread cookies even better, I dip them in melted dark chocolate and immediately top them with lightly salted crushed pistachios and a sprinkle of coarse sea salt. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Hi! They are not the least bit sweet and I am going to dispose of the other frozen log. Pistachio Shortbread Cookies Find a store to see pricing Ingredients Nutrition Facts Ingredients: Unbleached Flour, Butter, Sugar, Pistachios, White Chocolate (Sugar, Cocoa Butter, Whole Milk, Soy Lecithin, Natural Vanilla), Cornstarch, Kosher Salt Allergens Milk and Dairy, Soy, Tree Nuts, Wheat Instructions. Sep 13, 2014 - Pistachio Shortbread Cookies ~ a buttery shortbread slice and bake cookie recipe loaded with fresh pistachios! Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Required fields are marked *. We liked but didn't love. Transfer the firm yet pliable dough onto a large sheet of parchment paper. I guess since they were rolled thin to begin with it didn't take long at all. Love this, I have made these many times. Bake 30-35 minutes. They had those in both salted and unsalted; I grabbed the unsalted but now wondering if they should be dry roasted or not. My handsome husband is amazing and supportive, and the best dad to our spunky daughter and rascally son! Reduce speed to low; add flour, baking powder and baking soda. Required fields are marked*. 1 cup chopped pistachios divided Instructions Preheat oven to 300F. The food processor grinds up the pistachios, though. One of the easiest cookies to make - all in the processor! Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enter your email address and get all of our updates sent to your inbox the moment they're posted. Then, gradually add the flour and salt, mixing until fully incorporated. The quantities can be found in the recipe card down below, as always. Line two 9-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. DO AHEAD Shortbread can be made up to 4 days ahead. Ingredients Unbleached Wheat Flour, Non-GMO Cane Sugar, Unsalted Butter, Non GMO Palm Shortening, Pistachios, Wheat Gluten, Eggs, Sea Salt, Natural Color (Sunflower Oil, Spirulina Concentrate, Turmeric Concentrate, Non-GMO Expeller Pressed Canola Oil), Natural Flavor Allergens Eggs, Milk and Dairy, Tree Nuts, Wheat Blend them into the butter and sugar, until it forms a dough. 1 cup whole pistachios Instructions Cream the butter and the sugar together. Leave in the pan until almost cool and remove. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure. Step 2: Add the rest of the ingredients and process until it looks like cornmeal. Remove one log of dough from the freezer. How would you sub the cake mix like you mentioned? To start, it was difficult to find raw pistachios (I eventually found them at a Whole Foods in the bulk section). Place on a wire rack and when you have 4-5 done, sprinkle each with chopped pistachios. An essential for pancake day. Id love to hear from you! Can be made 5 days ahead, keep chilled. and the bit sized I made these to ship out to people with a variety of Christmas cookies I baked. Cook for about 10 minutes in the oven till lightly brown. Web Best of Whole Foods Cookie Platter Recipes . For the best pistachio pudding cookies, start with room temperature butter to make mixing easier. Add flour and pulse until dough forms.>. Turn 'em into cute little sandwich cookies! Cool 5 minutes, then cut through (while warm). Line two large baking sheets with parchment paper/ silicone baking mats. They really melt in your mouth! About 20 tasters thanked me for sharing, including Jeannie Buss, President and owner of the Lakers, who thoughtfully evaluated the cookie. You need only 7 ingredients and 30 minutes of dough chilling time to pop these shortbread cookies in your mouth! We did learn that they are much better when allowed to completely cool. Make sure the logs have an even round shape. Rich and buttery. Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. And dont forget to share your creations with me on Instagram at #greedyeatsblog And lets be friends on PinterestandFacebookas well! Absolutely delicious. I am a wife, mother of two, and professional accountant. Add half of the chopped pistachios, mix until just combined. Stir in the pistachios and make sure you get them well distributed in the dough. Tightly roll the wrap around the log and twist the ends to seal them securely. I learned something new today . An essential for pancake day. We love anything pistachio. Adding ground pistachios to the shortbread dough gives it a beautiful green colour as well as nutty flavour. Mine came out kinda square-ish. Then enter your email address for our weekly newsletter. Transfer dough to work surface. If you choose to bake with salted ones, skip the salt in the recipe. Let cool for a few minutes and cut shortbread in the pan. First holiday dessert completed! Avoid adding too many mix-ins otherwise the cookies wont hold their shape after they are cooled.