pistachio shortbread cookies

 

i was so thrilled this year when brian shot out this request for his birthday treat:

“pistachio shamrock cookies!” he shouted.

his birthday is on st. patrick’s day, so this made total sense. his mom used to make pistachio pudding cookies for his birthday when he was little. it appears to me that he was reviving that tradition as closely as he could, given my dietary restrictions.

i love to make cut out cookies. i find the rolling-pin really therapeutic. i love the way my arms hurt the next day from pressing the pin onto the marble countertop. i love decorating them. i love the army of uniform cookies that set out on my counter-top, and how they look all lined up together. i love to eat the raw scraps that the cut outs leave behind. i love the buttery, nutty flavor of these cookies. i love the crumbly crumbs that fall into my milk glass when i dunk them. i even love eating the bright green frosting with them.

 

i do not, however, love how i feel the day after i ate a dozen. oh, did i say a dozen? i meant 14. with frosting. and one was a double-decker. what the hell?

i have no self-control. this is why i don’t make cookies much any more. they are too delicious and easy to overeat.

i recommend baking these until they brown a little around the edges, otherwise they may be a little cakey, but still wonderful. i encourage you to be creative with icing or topping these. here are a few “omg” suggestions:

lemon curd

vanilla ice cream

ganache

raspberry jam

whipped cream

see? the possibilities are endless. we chose green frosting. traditional butter-cream frosting… with lots and lots of green. i left a few un-frosted for myself.

i also think it would be great to try some dried, chopped cranberries in the dough.

oh, and a peek into the future: i can’t wait to use the dough as a pie crust recipe.. come on, chocolate pie with pistachio crust?! killer.

pistachio shortbread cookies

yields 3 dozen medium shamrocks

1 3/4 cups coconut flour, sifted

2 tsp baking powder

1/2 tsp salt

1 cup butter, room temp

2/3 cup sugar

3 eggs

2 tsp vanilla extract

1/2 cup pistachios, ground up in food processor

method:

preheat oven to 350. line cookie sheets with parchment paper.

mix together flour, baking powder and salt and set aside.

cream together butter and sugar. add eggs one at a time, add vanilla extract. add pistachios, followed by flour mixture, 1/2 cup at a time.

continue to beat until completely mixed together. if dough seems really dry, you may add a little extra butter or even an extra egg to moisten. just don’t over do it.

stick it into refrigerator for at least an hour to stiffen.

roll dough out between 2 sheets of wax or parchment paper. i like to keep them a little thick so they are sturdy. cut into shamrocks, or whatever shape you want. squares are pretty cool. don’t forget to use scraps to re-roll into more shamrocks or whatever.

transfer very carefully to prepared cookie sheets and bake for 8-12 minutes, or until lightly browned. these burn fast. as soon as they are golden, they are done. move to wire racks to cool.

frost when cool. yum! get out the ice cream!

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8 thoughts on “pistachio shortbread cookies

  1. Did I miss something? I see coconut flour in the recipe, but then there is a reference to coconut oil?
    Something left out or a simple mistake that should say flour rather than oil.

  2. no problem, it sounds like a great recipe………… but giving up sweets in Lent wouldn’t making it too tempting to try right now………?!!! :)

    • for sure! pecan would be a classic shortbread cookie flavor, or almond would be an excellent stand in! sub with 1:1 ratio, you won’t be sorry!
      best,
      liz

  3. You are awesome, Liz! :D We were on the same wave length with the pecans! ;) I want to turn these fabulous cookies of yours into ice-cream sandwiches. I would love to use your chocolate candy cane ice-cream recipe because I have yet to make an ice-cream with coconut milk that doesn’t turn to a block of ice after freezing. I love your idea of adding the arrowroot! :) Do you think if I use your candy cane ice-cream recipe and omit the chocolate but add chocolate chips (I make my own sugar free), and maybe some green food coloring (India Tree food colorings), I might pull off a mint chocolate chip ice-cream sandwich?! :)
    Thank you for the input! I’m loving your blog!!! :D

    • i think that using chips and green coloring would be awesome, and do hope that if you try it you let us know how it turns out! i think that the cocoa powder helps to keep the ice cream a little soft, so i wonder if you would use just a bit extra arrowroot powder if you omit the cocoa. just a thought.
      we have tons of wild mint that grows in our yard, over 3 varieties! sounds like a great way to use some up.
      and the mint chip sandwich? can’t believe i haven’t done this yet.
      thanks for stopping in!

  4. It’s worth a try!!! Thanks for the input! It’s on my list of things to try from your blog which I’m LOVING! :D And I’ll definitely report back! ;)

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