Most of us probably love a good shortbread cookie. They can be a little predictable though. I love adding nuts to them, and was craving some bright citrus flavours too, so why not combine them. These Pistachio, Lemon & Lime shortbread cookies aren’t overly sweet and are packed with crunchy nuts and zesty flavour.
For an added extra I’ve dipped them in white chocolate and sprinkled over some extra zest, but this is totally optional. Especially if you don’t like them too sweet.
Pistachio, Lemon & Lime Shortbread Cookies
Traditional shortbread cookies are delicious but can be a little predictable. I love adding nuts to them, and was craving some bright citrus flavours too, so why not combine them. These Pistachio, Lemon & Lime shortbread cookies aren't overly sweet and are packed with crunchy nuts and zesty flavour. For an added extra I've dipped them in white chocolate and sprinkled over some extra zest, but this is totally optional. Especially if you don't like them too sweet.
Share via Email
Share on Facebook
Ingredients
- ½ Cup Unsalted Pistachios Shelled and roughly chopped
- 150 grams Unsalted Butter Softened to room temperature
- ½ Cup Icing/Powdered Sugar
- ½ tsp Vanilla bean paste or the seeds of ½ a vanilla pod Optional, can be replaced with Vanilla extract
- 1 tsp Lime or lemon juice*
- Zest of half a lemon and/or 1 lime*⅓
- ½ tsp Salt
- 1½ Cups All-Purpose/Cake Flour
Instructions
- In the bowl of a stand mixer or a large mixing bowl with an electric hand mixer, cream together the softened butter and sugar until smooth, creamy and lump free
- Add the vanilla, lemon or lime juice, zest and salt and mix through
- Add the flour a little at a time until incorporated, then fold in the chopped pistachios
- Mix with your hands until you get a smooth dough ball with all ingredients incorporated
- Place the dough on a large piece of plastic wrap or baking paper and shape into a thin, long log (around 3 – 4 cm in diameter and around 30cm long)
- Wrap tightly in the plastic wrap and twist the ends to form a smooth long log
- Place in the fridge to chill for at least 2 hours or overnight
- When ready to bake, preheat the oven to 180°C
- Remove the dough from the fridge and from the wrapping and use a sharp knife to slice into approx. 1 cm slices/discs
- Place on a baking sheet lined with baking paper or a silicone baking mat
- Bake for around 15 minutes, until the edges just start to go golden. The shortbread should still be blonde
- Allow to cool on the baking tray for around 5 minutes, then transfer to a cooling wrack to cool completely
- Serve as is or decorate with icing or dip in melted white chocolate**
Notes
*Feel free to choose between the lemon or the lime if you do not want to include both.
**For decorating, I melted 100g of white chocolate in the microwave at 30 second bursts, stirring in between. Once melted, I dipped around ⅓ of the cookie in the chocolate and set it on a cooling rack to set. I placed a baking mat underneath to catch any drips and grated over some zest over the still wet chocolate. Allow to set for about an hour or two.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Leave a Reply