π Pistachio Shortbread Cookies Recipe π
Overview:
Pistachio shortbread cookies, known as “Nan Khatais” by Pakistani bakers, offer a delightful twist to the classic shortbread. These cookies are not only easy to make but also boast a unique flavor profile that combines the richness of butter, the nuttiness of pistachios, and the subtle sweetness of vanilla. Perfect for teatime treats or any special occasion, these cookies are sure to become a favorite among your family and friends!
π Timing:
- Preparation Time: 30 minutes
- Total Time: 30 minutes
πͺ Yield:
- Servings: 18 cookies
Ingredients:
- 120g butter
- 85g ghee
- 50g caster sugar
- 1/2 cup fine semolina
- 150g all-purpose flour
- 3/4 cup pistachio nuts (plus 3 tablespoons for topping)
- 1 teaspoon vanilla essence
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Pistachios: Begin by taking 3 tablespoons of pistachios and set them aside. Then, chop the remaining nuts finely. |
| 2 | Cream Butter and Sugar: In a mixing bowl, cream together the butter (or ghee) and caster sugar until light and fluffy. |
| 3 | Add Vanilla Essence: Mix in the vanilla essence, incorporating it into the butter and sugar mixture. |
| 4 | Combine Dry Ingredients: In a separate bowl, stir together the fine semolina and all-purpose flour until well combined. |
| 5 | Mix Wet and Dry Ingredients: Gradually add the flour mixture into the creamed butter and sugar. Stir until a firm dough forms. |
| 6 | Incorporate Pistachios: Add the chopped pistachios to the dough, ensuring they are evenly distributed. |
| 7 | Shape the Cookies: Lightly knead the dough and then form it into small balls. |
| 8 | Add Pistachio Topping: Place a whole pistachio nut on top of each ball, gently pressing it into the dough. |
| 9 | Flatten the Balls: Slightly flatten each ball of dough to create a cookie shape. |
| 10 | Bake: Preheat your oven to 375Β°F (190Β°C). Place the cookies on an ungreased baking tray and bake for 12 to 15 minutes, or until the edges are lightly golden. |
| 11 | Cool and Store: Once baked, transfer the cookies to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness. |
| 12 | Enjoy! These pistachio shortbread cookies can yield around 1 1/2 dozen cookies, depending on the size you make. |
Tips and Variations:
- For an extra flavor boost, you can toast the pistachio nuts before chopping and adding them to the dough.
- Experiment with different nuts such as almonds, walnuts, or cashews for a unique twist.
- Dust the cookies with a sprinkle of powdered sugar before serving for an elegant touch.
- These cookies make excellent gifts when placed in decorative jars or cookie tins.
Nutritional Information (per serving):
- Calories: 135
- Total Fat: 7.8g
- Saturated Fat: 3.7g
- Cholesterol: 14.2mg
- Sodium: 38.4mg
- Total Carbohydrates: 14.6g
- Dietary Fiber: 0.9g
- Sugar: 5.2g
- Protein: 2.3g
Why We Love This Recipe:
Pistachio shortbread cookies are a delightful blend of buttery, nutty, and sweet flavors, making them a perfect treat for any occasion. The ease of preparation combined with the delicious results makes this recipe a winner in our books. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to bring joy to all who taste them!
πͺπ°π Enjoy your scrumptious Pistachio Shortbread Cookies! ππ°πͺ
