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Pistachio Shortbread Coins
Credit:
Aaron Dyer
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 90
Ingredients
Ingredient Checklist
2 sticks unsalted butter, room temperature
3/4 cup confectioners’ sugar
1/2 teaspoon coarse salt
2 1/4 cups all-purpose flour
1 cup coarsely chopped shelled pistachios
Gallery
Pistachio Shortbread Coins
Credit:
Aaron Dyer
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 90
Gallery
Pistachio Shortbread Coins
Credit:
Aaron Dyer
Pistachio Shortbread Coins
Credit:
Aaron Dyer
Pistachio Shortbread Coins
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 90
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 90
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes about 90
Makes about 90
Ingredients
Ingredients
- 2 sticks unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon coarse salt
- 2 1/4 cups all-purpose flour
- 1 cup coarsely chopped shelled pistachios
Directions
Pulse butter, sugar, and salt in a food processor until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 12-inch, 1 1/4-inch diameter logs, tightly wrap in plastic and freeze until firm, 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pistachio Shortbread Coins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pistachio Shortbread Coins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
