Orange Pistachio Shortbread Cookies Food

ORANGE PISTACHIO SHORTBREAD COOKIES

Steps:

• In the bowl of an electric mixer, cream butter for about 2 minutes on medium speed. Add sifted powdered sugar to the butter one tablespoon at a time. Cream mixture for 2-3 minutes, until fluffy and lightened in color.
• Add vanilla and mix until incorporated.
• Add ground pistachios and mix on medium speed until incorporated. Don't forget to scrape your bowl at every step to make sure everything is getting incorporated.
• Add orange juice and orange zest to the bowl and mix. Add all-purpose flour and salt and stir with a spatula or on the lowest speed of your mixer for about 30 seconds just until the flour is incorporated.
• Your dough will be very wet and that's ok. I pat it into a disk and lightly sprinkle powdered sugar on both sides and wrap it in plastic wrap.
• Refrigerate for 2-4 hours or overnight. This is a very important step. Leave dough in the fridge until it's been entirely chilled. Check by poking the middle of the dough. If it's soft, means the dough has to rest longer.
• Remove dough from the fridge and divide into 2 parts. Keep the part you are not working with in the fridge, covered with the plastic wrap.
• Roll the other half on a floured counter until it's 1/4" thick. Dough might be very hard at first. Give it a couple of minutes to soften up slightly.
• Cut into rounds, stars, or rectangles, whatever shape you want to work with. Place on a baking sheet lined with parchment paper or with a silicon mat.
• Place tray in the freezer while you pre-heat your oven.
• This step is also important because when you roll out the dough, the butter softens up. You want the butter to be very cold and solid before entering the oven. This helps your cookie retain a better shape and structure because the butter won't start melting immediately.
• Pre-heat the oven to 350F.
• Bake trays anywhere from 10-20 minutes. It depends on the size of the cookies you are making. Speaking about size, if your cookies are very large, say, over 1 1/2 inches long or wide, you want to lightly poke the top of the cookies with a fork before inserting in the oven. If you don't do that, air bubbles will form and change the shape of the cookies.
• Remove cookies from the oven once center is lightly blonde and outsides are lightly golden. That's the perfect balance for looks and texture! Don't overbake your Shortbread cookies or they will be tough.
• Once cookies are cooled, melt chocolate over a double boiler. Dunk one end of each cookie in melted chocolate and scrape excess with a small spatula. Sprinkle powdered pistachio over chocolate and let it dry on a wire rack.

ORANGE PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

SALTED PISTACHIO SHORTBREAD

Steps:

• Heat oven to 350 degrees.
• Process pistachios in a food processor until finely ground. Remove 2 tablespoons and set aside.
• Add confectioners' sugar, butter and salt and pulse until well combined. Add flour and process until a slightly sticky dough forms (if your food processor is having trouble here, just dump dough out onto a counter or a bowl and mix by hand until no dry spots remain).
• Lightly grease a 9-inch springform pan or tart pan with a removable bottom with nonstick spray or softened butter and line the bottom with a circle of parchment paper.
• Press dough into the pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press dough into an even layer). Dust with confectioners' sugar and sprinkle with reserved 2 tablespoons ground pistachios and flaky salt.
• Bake until cookie is just golden around the edges and dough is baked through, 17 to 22 minutes.
• Once cookie is out of the oven, remove from springform or tart pan. Dust with more confectioners' sugar, if you like. Before it cools, slice cookie into 24 thin wedges (start by cutting the circle into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles.
• Let cookies cool completely before transferring them (they will be soft and easily broken if moved before cooled).

PISTACHIO BROWNIE TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.

PISTACHIO SHORTBREAD COOKIES

Steps:

• Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
• Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
• Preheat oven to 325 degrees.
• Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
• Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
• Store in airthight container at room temperature.

SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES

Steps:

• Chop pistachios until finely chopped. Chop cranberries.
• Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
• Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C).
• Transfer chilled cookies to a parchment-lined cookie sheet.
• Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
• Roll in powdered sugar just before serving, if desired.