Pistachio Shortbread Cookies | How to make Pistachio Shortbread Cookies

By Sonia Shringarpure  |  23rd May 2016  |  
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  • Pistachio Shortbread Cookies, How to make Pistachio Shortbread Cookies
Pistachio Shortbread Cookiesby Sonia Shringarpure
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    12

    People

26

0





About Pistachio Shortbread Cookies

Crunchy melt-in-the-mouth biscuits bursting with nutty flavour.

Pistachio Shortbread Cookies is a popular aromatic and delicious dish. You can try making this amazing Pistachio Shortbread Cookies in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Pistachio Shortbread Cookies by Sonia Shringarpure has detailed steps with pictures so you can easily learn how to cook Pistachio Shortbread Cookies at home without any difficulty. Pistachio Shortbread Cookies is enjoyed by everyone and can be served on special occasions. The flavours of the Pistachio Shortbread Cookies would satiate your taste buds. You must try making Pistachio Shortbread Cookies this weekend. Share your Pistachio Shortbread Cookies cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sonia Shringarpure for inputs. In case you have any queries for Pistachio Shortbread Cookies you can comment on the recipe page to connect with the Sonia Shringarpure. You can also rate the Pistachio Shortbread Cookies and give feedback.

Pistachio Shortbread Cookies

Ingredients to make Pistachio Shortbread Cookies

  • 1-1/2 cup All Purpose Flour (Maida)
  • 1/2 Cup whole wheat flour
  • 3/4 cup powdered/confectioners sugar
  • 3/4 tsp salt
  • 1/2 cup pistachios
  • 2 sticks (16 tbsp) unsalted cold butter
  • 1/2 tsp kewra
  • 1/2 tsp rose water
  • 1 tsp ice cold water/very cold

How to make Pistachio Shortbread Cookies

  1. Preheat oven to 325 Deg F (160 Deg C).
  2. Crush pista in mixie. Add sugar and salt and grind again (somewhat fine).
  3. In a big mixing bowl, take flour and contents of mixie. Mix well.
  4. Add the butter (cut it in small pieces) and rub the butter with the flour to resemble breadcrumbs. Work quickly.
  5. Add the kewra, rose water and water to form a dough. Refrigerate for 15-20 minutes.
  6. Take a parchment/wax paper. Dust it with flour. Apply flour to rolling pin and roll the dough in round shape about 1/4″ thick.
  7. Cut in desired shapes with cookie cutter or any sharp edged lid. Sprinkle crushed pista over them.
  8. Line a baking tray with nonstick parchment paper. Place cookies on it and bake for 20 minutes rotating the tray once during baking time.
  9. Remove from oven and cool for 2-3 minutes and then transfer to wire rack to cool completely.

My Tip:

Whole wheat flour can be skipped and maida can be used. If you don’t have kewra, then substitute it with vanilla extract/imitation vanilla.

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