Tuesday, January 29, 2013

Pistachio Shortbread Cookies

3/4 cup all purpose flour
2 tbsp semolina
2 tbsp chickpea flour
3/4 cup Crisco + 2 tsp water
1/2 cup green colored sugar
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
1 tbsp grated pistachios

Cream the shortening and sugar until light and fluffy. Then add 1 tsp of vanilla, cardamom powder, nutmeg powder, and the grated pistachios. Mix the flours and baking powder together in a separate bowl and add it to the wet mixture. Knead it to make into sticky dough. Let this refrigerate for about 30 minutes.

Preheat the oven to 300 degrees F and line the cookie sheet with parchment paper. Make small cookies out of the dough and place them around 1 inch apart on the cookie sheet. Bake them for around 15-20 minutes or until the edges turn light brown. (Oven time may vary).

1.You can use unsalted butter instead of shortening. If you use butter, you don't need to add water.
2. I used the green colored sugar to give the cookies a color of pistachios. You can just use plain white sugar and add green food color or omit the color all together.

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