Pistachio Shortbread
Ingredients
- Shortbread:
- 2 cups (500 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 3 1/4 cups (800 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) corn starch
- 1 cup (250 mL) chopped pistachio nuts
- Topping:
- 1/4 cup (50 mL) finely chopped pistachio nuts
- 1/4 cup (50 mL) granulated sugar
Directions
Step 1:
Preheat oven to 300°F (160°C). Line baking sheets with parchment paper.
Step 2:
Combine finely chopped pistachio nuts and sugar in a small bowl. Set aside.
Step 3:
Shortbread: Cream butter in a large bowl or an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
Step 4:
Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined. Beat in chopping pistachio nuts.
Step 5:
Roll ball of dough by heaping tbsp (15 mL) into pistachio topping mixture. Place on prepared baking sheets 2” (5 cm) apart. Press down with a fork.
Step 6:
Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.