Friday, March 20, 2020

Pistachio Slice and Bake Cookies

I really like pistachios, and now that you can get them at the store already shelled, I am even more of a fan. The best pistachios that I ever had were from a friend who brought them from Persia. I’m not sure what they do differently there, but they were so good. While I don’t think I am going to be eating those very regularly, that’s ok. I will work with the shelled pistachios that I can get.

When I make slice and bake cookies, I often shy away from cookies that have nuts in them. Nuts or other chunks make slicing the cookies very difficult. This recipe called for soaking the pistachios first, which makes the nuts softer. It certainly worked as I had no trouble slicing these cookies. I’ll have to remember that for other recipes as well.

Slice and bake cookies are very convenient. Soaking the pistachios does take a little while, but other wise the dough comes together in 5 minutes. You can then store it in the refrigerator and bake them up whenever you want to. Since you halve the dough, you can bake up half of them and then save the others for later. They sliced easily, not always the case for nutty cookies. Since they are a shortbread base, they are more forgiving in the oven and don’t brown all that quickly. This is helpful when you set the timer for the wrong amount of time and remember about half-way through! To finish the cookies simply, I drizzled them with melted chocolate. These are such great cookies and are made even better with just a touch of chocolate.

Pistachio Slice and Bake Cookies
1 cup unsalted shelled pistachios
4 ounces butter, room temperature
1/2 cup sugar
1 egg
1-1/2 cups flour
6 ounces dark chocolate, chopped
1 teaspoon vegetable shortening

Place the pistachios in a small bowl. Cover with water and allow to sit for 30 minutes. Drain the pistachios and place on paper towels to air dry.

In a large mixer bowl, beat the butter and sugar until light. Add the egg and beat to combine. With the mixer running on low, gradually add the flour. When the mixture has almost come together, add the pistachios and stir to combine.

Remove the dough from the bowl and divide in two halves. Shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least two hours, or up to several days.

Heat the oven to 350 degrees. Line a baking sheet with a silicone baking mat. Slice the dough into 1/3” rounds and place on the prepared baking sheet.

Bake for about 12 minutes, until the cookies are golden around the edges. Cool on the baking sheet for 15 minutes before removing to a wire rack.

Once the cookies are completely cool, drizzle or dip in chocolate. In a small bowl, melt the dark chocolate and vegetable shortening in the microwave. Drizzle with melted chocolate or dip the cookies half-way into the chocolate. Allow to set completely before serving.

Recipe from Baker by Nature

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