Sometimes I get a little tired of sugar cookies, but it seems mandatory to make shaped cookies for the holidays, especially when you have kids. This shortbread cookie is a great roll-out cookie and an alternative to the traditional sugar cookie. I have used several different types of nuts (hazelnuts, pecans, almonds) in this recipe, and even left the nuts out in one version to make it more like a Dutch Wedding Cookie. In honor of St. Patrick’s Day, I used pistachios for little specks of green in the cookie. They tasted amazing! My family didn’t even leave enough so I could take a plate to the neighbors!
Pistachio Shortbread Cookies
12 oz Butter (3 sticks), softened
1 C Sugar
3 1/2 C Flour
8 oz (1 C) Ground Pistachios (or nut of choosing)
Cream sugar and butter together for about 1 minute. Scrape down the sides and cream for another minute. This is the key to soft, fluffy cookies. Add the egg and beat again until well combined. Add the flour and stir just until incorporated. Add the ground nuts and stir until well distributed throughout the dough. Roll the cookie out and cut into desired shapes. I used my four-leaf clover but it holds the shape well for whatever shape you want to try. Bake at 300 for 20 minutes.
Once the cookies are cooled, it’s time to decorate.
I used white chocolate with some green food coloring and a shamrock sprinkle mix. Place the chocolate in a sturdy zip-top bag and microwave for 30 seconds. Smoosh the chocolate together and repeat until the chocolate is melted. Don’t microwave for too long or the chocolate will burn and the plastic could melt. Snip one end of the plastic bag and use this to drizzle the chocolate on the cookies. You could also dip the top of the cookie in a bowl of melted chocolate for an all-over green. Work quickly so the sprinkles will stick to the soft chocolate. Wait until the chocolate becomes firm and enjoy!