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Nut Recipes |
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Pistachio shortbread cookies
1 cup Flanigan Farms Pistachio Meats ½ cup (1 stick) butter 1 Tablespoon grated orange zest 1/3 cup sugar + 1 tablespoon for topping 1 Tablespoon milk ¼ Teaspoon vanilla extract 1 Teaspoon orange juice 1 ¼ cup all purpose flour
Lightly toast pistachio meats, about two minutes in microwave, or in conventional oven at 325ºF for about 8 minutes. Allow to cool, then chop coarsely.
Cream together butter, orange zest, and 1/3 cup sugar until light and fluffy. Tip: If butter is hard, you can soften it without melting by coarsely grating it into mixing bowl. Add milk, vanilla and orange juice. Blend well.
Add flour to creamed mixture a little at a time, mixing well. Stir in pistachio nuts. Shape dough into a log about 1 ½ inches in width. Wrap in plastic wrap. Refrigerate until firm, a couple of hours in the refrigerator or about 30 minutes in the freezer. If you freeze, remove from freezer 15 minutes or so before slicing.
Slice dough into ¼ inch thick rounds. Lightly spray cookie sheet and place rounds an inch or so apart. Lightly sprinkle each cookie with sugar then bake at 325ºF for 15 to 20 minutes or until lightly browned. Cool and store in airtight container for up to a week. |
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Recipe uses PISTACHIOS |
