PISTACHIO-ROSE SHORTBREAD SQUARES
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Butter Tea Egg Lemon Vanilla Pistachio Raspberry Christmas Dessert Bake
Yield Makes about 50
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
- Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
- Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
- Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10-15 minutes.
- Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
- Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14-16 minutes. Transfer pans to wire racks and let cool.
- Do Ahead:
- Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room
ROSE PISTACHIO SHORTBREAD
I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g
PISTACHIO SHORTBREAD COOKIES
Make and share this Pistachio Shortbread Cookies recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 4h15m
Yield 60 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43.4, Fat 2.9, SaturatedFat 1.6, Cholesterol 9.6, Sodium 19.9, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 0.6
SALTED PISTACHIO SHORTBREAD
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer. One thing to note: These cookies are best sliced after baking, not before. Fresh out of the oven, the cookie is very tender and easy to cut. Do it almost immediately, as the baked cookie hardens quickly. The result is an extremely pleasing arrangement of crisp-edged triangles that may look just a little like a Danish modernist interpretation of a Christmas tree.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 35m
Yield 24 wedges
Number Of Ingredients 7
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).
MOM'S PISTACHIO SQUARES
My mother has been making this dessert for years now for parties, showers, potlucks, etc..always to rave reviews. These are nice & light as opposed to other rich desserts and are very yummy!
Provided by Rhonda J
Categories Dessert
Time 43m
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- For 1st Layer: Cream butter,sugar& flour,add nuts.
- Press in a greased 9x13 pan.
- Bake 10 mins.
- at 325.
- For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
- Spread over COOLED first layer.
- For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
- Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.
More about "pistachio rose shortbread squares food"
ROSE PISTACHIO SHORTBREAD COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (14)Total Time 45 minsCategory DessertsCalories 138 per serving
- In a heavy-duty mixer fitted with the paddle attachment, beat the butter 1 minute on medium speed. Add the sugar and rose water and continue beating on medium-high speed until the mixture is smooth and satiny, like thick mayonnaise (this can take 5 minutes or more depending on the temperature of your kitchen).
- Scrape down the bowl with a spatula, then add the flour mixture on low speed until it's incorporated. Stir in the pistachios and 1 tablespoon of the rose petals (if using). The dough will be crumbly and not quite hold together - that's okay.
- Transfer the dough to a work surface and gently squeeze and push the dough together to form a ball. Divide the dough in half and roll into firm logs about 6 inches long. Wrap in plastic and refrigerate until firm, 2 hours or more.
PISTACHIO ROSE SHORTBREAD COOKIES & HOW NOT TO BE A FOOD ...
From beneaththecrust.com
Estimated Reading Time 6 mins
PISTACHIO-ROSE SHORTBREAD SQUARES
From pinterest.ca
PISTACHIO ROSE SHORTBREAD - CRAVING4MORE
From craving4more.com
RASPBERRY PISTACHIO SHORTBREAD BARS - EASY PEASY MEALS
From eazypeazymealz.com
ROSE AND PISTACHIO SHORTBREAD - KERRY COOKS
From kerrycooks.com
PISTACHIO AND ROSE SHORTBREAD COOKIES
From almondandfig.com
PISTACHIO & ROSE SHORTBREAD - I'M NOT SUPERMUM
From imnotsupermum.com
PISTACHIO ROSE SHORTBREAD COOKIES – KETOCHOW
From peetprotecc.com
DAINTY PISTACHIO AND ROSE SHORTBREAD - THE CANDID KITCHEN
From thecandidkitchen.com
PISTACHIO AND ROSE WATER SHORTBREAD – LEELS COOKS
From leelscooks.com
PISTACHIO ROSE SHORTBREAD | SHERI SILVER - LIVING A WELL ...
From sherisilver.com
PISTACHIO AND ROSE SHORTBREAD BISCUITS - BY THE BOWLFUL
From bythebowlful.com
ROSE PISTACHIO SHORTBREAD - PISTACHIO DESSERT RECIPES
From worldrecipes.org
PISTACHIO-ROSE SHORTBREAD SQUARES | RECIPE | FOOD, SQUARE ...
From pinterest.ca
ROSE PETAL SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
PISTACHIO ROSE SHORTBREAD | THE BAKING BEARDY
From bakingbeardy.wordpress.com
PISTACHIO ROSE SHORTBREAD - CRAVING4MORE
From craving4more.com
ROSE PISTACHIO COOKIES {SHORTBREAD} - RECIPES FROM A PANTRY
From recipesfromapantry.com
RECIPE: ROSE PISTACHIO SHORTBREAD - SARAH LIKES CLOTHES
From sarahlikesclothes.com
ROSE PISTACHIO SHORTBREAD COOKIES • TAMARIND & THYME
From tamarindnthyme.com
PISTACHIO SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
ROSE CARDAMOM PISTACHIO SHORTBREAD COOKIES - THATBAKEBLOG
From thatbakeblog.com
PISTACHIO ROSE WATER SHORTBREAD COOKIES
From allezlefood.com
PISTACHIO AND ROSEWATER SHORTBREAD | FOOD TO LOVE
From foodtolove.co.nz
PISTACHIO VEGAN SHORTBREAD COOKIES (GLUTEN-FREE) | FOODTALK
From foodtalkdaily.com
ROSE PISTACHIO SHORTBREAD | BISCUIT RECIPES | SBS FOOD
From sbs.com.au
PISTACHIO — BLOG DASHBOARD — BENEATH THE CRUST
From beneaththecrust.com
ROSE WATER AND PISTACHIO COOKIES - CANADIAN LIVING
From canadianliving.com
PISTACHIO ROSE COOKIES (VEGAN, GLUTEN FREE ... - LIZ MOODY
From lizmoody.com
PISTACHIO ROSE SHORTBREAD | ETSY
From etsy.com
ROSE PISTACHIO SHORTBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
KETO PISTACHIO SHORTBREAD COOKIES
From info.ketochow.xyz
PISTACHIO-ROSE SHORTBREAD COOKIES - PASTRY AT HOME
From pastryathome.com
EGGLESS ROSE AND PISTACHIO COOKIES - LOVEANDFLOURBYPOOJA
From loveandflourbypooja.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love