Pistachio Shortbread

We use these barely sweetened cookies as a garnish for our Chocolate Mousse at 350 Main.  It's important to shape them how you want them to turn out because that is pretty much how they come out.  These aren't drop cookies, they aren't going to spread out or puff up a whole bunch.  Don't feel like you have to use the extract, you could also use vanilla or orange extract and they will turn out great or just skip it all together.  They should be lightly golden brown when they are done cooking.

  • 3/4 cups unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 teaspoon pistachio or almond extract, optional
  • 1 1/4 cups all purpose flour
  • 1 cup pistachios, untoasted, ground coarsely

Preheat your oven to 350 degrees, with the convection off or 300 with the convection on.  Cream the butter, sugar, and extract in your mixer with the paddle attachment, then add the remaining ingredients and mix until incorporated, scraping down the sides occasionally.

Shape into one ounce balls and flatten to 1/4 inch on a parchment lined baking sheet. Bake for about 12 minutes.  let them cool on the pan.