I’m not sure how the holidays and cookies became so intertwined but I have to say it’s something that I love most about this time of year. For me, there are a couple types of cookies that always seem to make it on the list to make – sugar cookies, pistachio & cherry biscotti and of course shortbread. A cup of tea and a shortbread by the fire when it’s beautifully cold out is inexplicably linked to Christmas time!
This year I decided to change things up a little and add a little twist to the flavors. These are a little lighter than your traditional Scottish shortbread but still melt in your mouth. The pistachios add a little bit of a bite and taste lovely with the fresh citrus flavors that come through right from the beginning!
What are your favorite holiday cookies?
Pistachio Orange Shortbread
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- zest of 1 large orange
- pinch of salt
- 1 cup softened unsalted butter
- 1/2 cup caster sugar
- 1/4 cup roughly chopped pistachios
In a large bowl, mix together the flour, pistachios, orange zest and a pinch of salt.
In the bowl of an electric mixer, cream together the butter and caster sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour bit by bit just until a rough dough forms.
Divide the dough into 2 and roll out into logs about 1 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
When ready to make, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Slice the log into 1/2 inch slices and arrange on the parchment paper. They don’t spread, so don’t worry about them being somewhat close. Sprinkle the tops with the roughly chopped pistachios and give them a little dab to make sure the pistachios stick.
Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks. Makes about 24 cookies.