Pistachio Shortbread

Pistachio Shortbread

This recipe is adapted from Relish magazine that occasionally comes with our newspaper.

Here's how I made these Pistachio Shortbread:

1 stick butter thawed
2/3 cup sugar
1/2 tsp vanilla essence
Zest of 1 large lemon
pinch of salt
1 cup plain flour
1/3 cup chopped toasted shelled pistachio
handful of white and semi-sweet chocolate chips

Microwave butter for 30 sec. Mix the butter and sugar in a large bowl.

Whisk vigorously for 5 mins until light and fluffy.

Add the vanilla essence, salt and lemon zest. Mix well. Add the flour, pistachios and chocolate chips. 

Mix gently until just combined, do not over mix.

Roll out into 1/4 inch thick disc. Cut into desired shapes and place on parchment lined baking sheet.

 

Bake in a preheated 325F oven for 20 to 25 mins until edges turn slightly brown.

 

I had made these shortbread cookies over the 2 week winter break for the first time. Today I made them again for my daughter and took the above pictures.

Sending this recipe to Kid's delight hosted my My Cooking Journey.