Verdenoce Pistachio Shortbread Cookies

Adapted from The Boston Globe: Pistachio-Lime Shortbread

Verdenoce Pistachio Shortbread Cookies
Toast the pistachios for flavor boost

Shortbread cookies although delicious are quite delicate and can be tricky. Food & spirits blog, Gourmet De Ville has discovered an amazing recipe for pistachio & lime shortbread cookies and has given readers some amazing tips meant to simplify the process. In the recent Gourmet article, “Pistachios Bring Rich Flavor to Shortbread Cookies”, blogger Michael Cole takes the anxiety out of baking cookies that can easily fall apart.

“One of the best things about shortbread cookies is that they only require 4 basic ingredients: butter, sugar, flour, and salt. It is worth noting that when a recipe calls for superfine sugar, it can be made from regular sugar.

Cole places heavy importance on the refrigeration step in the recipe because this allows the dough to harden. Use caution; don’t leave the dough in the refrigerator too long: “if the dough is too hard, it will crack when sliced”.

Cole suggested pairing these cookies with an artisan pistachio liqueur, AKA Dumante Verdenoce, however I thought it only right to adapt the recipe with Verdenoce added to the recipe. According to Cole these cookies can be stored in an airtight container for up to one week.

Verdenoce Pistachio Shortbread Cookies

Adapted from The Boston Globe: Pistachio-Lime Shortbread

Ingredients:

  • 3/4 cup chopped pistachios
  • 10 tablespoons unsalted butter
  • 1/4 cup superfine white sugar (blend sugar in food processor for 1-2 minutes)
  • 1 ½ cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon Dumante Verdenoce, reserve extra for brushing

Method:

  1. Preheat oven to 350ºF or 177ºC
  2. Toast pistachio on a baking sheet for 5-8 minutes or until slightly brown.
  3. In electric mixer, beat room temperature butter, Verdenoce and superfine sugar until thoroughly blended. Set mixer to lowest speed and add flour and salt until thoroughly blended. Add pistachios and manually mix in using wooden spoon.
  4. On a lightly floured surface, roll the dough into two logs. **Optional: wrap in sparkling sugar for beautiful presentation** and wrap in plastic wrap. Refrigerate for 30 minutes or until dough hardens. Careful not to leave in refrigerator for too long to avoid cracking!
  5. Line a cookie sheet with parchment paper and slice chilled cookie logs; Preferably at 1/3 inch thick.
  6. Bake at 350ºF or 177ºC for 15 -20 minutes or until edges have browned.
  7. Cool for 10 minutes and enjoy!

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