CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pistachio Shortbread Cookies

1

  • Overview
  • Ingredients
    8 items
  • Directions

Pistachio shortbread cookies are delightful treats with a buttery texture and a nutty flavor from roasted pistachios. These cookies are perfect for any occasion, whether it’s a cozy afternoon snack or a festive gathering.

  • 220g Butter
  • 100g Castor Sugar
  • Vanilla
  • 220g Flour
  • 40g Cornflour
  • 2.5ml Salt
  • 120g Pistachio Nuts
  • Castor Sugar

  • Preheat the oven to 170°C and line 2 baking trays with baking paper
  • Cream the butter and caster sugar well together and add the vanilla
  • Sieve together the flour, cornflour and the salt
  • Add the dry ingredients gradually to the creamed butter mixture to make the dough
  • Mix in the KAROO pistachios
  • Divide the dough into two equal portions and roll each portion into a log of about 5cm in diameter. Wrap with clingfilm and place in the fridge for at least one hour (or longer) to firm up.
  • Use a sharp knife to cut into circles of about 8mm thick and place on the prepared baking trays
  • Bake for about 12-15 minutes or until cooked and a very light golden brown. Cool for a few minutes then roll into more caster sugar.
  • Cool completely