As soon as I heard about the Food Blogger Cookie Swap hosted by Lindsay and Taylor of Love and Olive Oil and Julie from The Little Kitchen I was all over it. I signed up just in time too! The cookies we have been getting this week have been phenomenal and I want to send a big THANK YOU out to
Liz from lizdarby.blogspot.com who sent me wonderful Chocolate Hazelnut Shortbread sandwich cookies that we gobbled up by the end of the evening. I want this recipe.
Kristi from cookinlove.livejournal.com sent me some delicious snowflake cookies with homemade jam in the middle. Very intimidating, because they tasted so amazing and looked hard to make. Tom polished these off pretty fast.
And Christy from misplacedsouthernbelle.com, those chocolate chip cookies were just what I needed the day they got here!
The bad part is that we ate all your cookies so fast that I never got any pics of them. So, if you want the recipes or photos of the cookies I got to try check out those great blogs!
I also want to send a shout out to those bloggers that I sent cookies to. I hope you all enjoyed them!
Marcy from justacrumb.com
Megan from mlbailey.blogspot.com
Nancy from rivertreekitchen.com
It took me forever to decide on a recipe. Many of my favorites do not ship well. After days of going back and forth on several recipes I finally decided on one of my favorites, Pistachio Shortbread. I kept thinking they were too simple, but perhaps that is what you will need. A simple, but versatile cookie recipe to help you meet that cookie quota. These are very easy to make, easy to roll out and bake up fast. Their subtle pistachio flavor pairs great with ice cream or Nutella. The recipe comes from The Good Cookie by Tish Boyle.
Pistachio Shortbread Cookies
Makes about 46 cookies
- 1/2 cup shelled unsalted pistachio nuts
- 3/4 cup granulated sugar, divided
- 1 2/3 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1 large egg yolk
– a 2 inch fluted or round cookie cutter, or if all your cookie cutters are still lost in a moving box like mine use the top ring of a small canning jelly jar.
1. Preheat oven to 325 F. Line two baking sheets with parchment paper.
2. In a food processor grind the pistachios with 1/4 cup of sugar until fine, or about 30 seconds. Pour in a medium-sized bowl and add the flour, cornstarch and salt. Mix until blended and set aside.
3. With an electric mixer beat the butter and remaining 1/2 cup of sugar at med-high speed until light, about 2 minutes. Add the egg yolk and mix until blended, scraping the sides as needed. Add the dry ingredients and mix until well combined. The dough may be crumbly at this point.
4. Scrape dough onto your work surface and knead it a few times until it comes together and forms a smooth dough. Divide in half and shape into a disk. Set one disk aside.
5. Using a rolling pin roll one disk out between two sheets of parchment paper. Roll to a thickness of 1/8 inch. Carefully remove top sheet of parchment and loosely replace then flip the dough over. Remove 2nd piece of parchment and set aside. Cut cookies using cookie cutter and transfer to prepared cookie sheet placing them 1/2 inch apart. I used a very thin metal spatula to transfer the cookies without damaging them. Re-roll the scraps and cut new cookies. Bake the cookies, one sheet at a time, for 13-16 minutes or until lightly browned on the edges. Turn the oven light on and watch them through the window during the last minutes because they can go from perfect to overdone in 30-45 seconds. When done remove from the oven and transfer to a wire rack to cool completely. Repeat with the rest of the dough.