Pistachio and Poppy Seed Shortbread Cookies

"During kneading, the warmth of your hands softens the butter just enough for the dough to hold together."
 
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Ready In:
55mins
Ingredients:
8
Yields:
16 wedges
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ingredients

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directions

  • Preheat oven to 325°F.
  • Stir together flour, sugar, pistachios, and poppy seeds.
  • Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.
  • Form mixture into a ball and knead until well combined.
  • On a greased cookie sheet, pat or roll dough into an 8-inch circle.
  • Crimp edges of dough circle.
  • Cut circle into 16 wedges (do not separate).
  • Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.
  • Recut wedges while still warm.
  • Cool on cookie sheet for 5 minutes.
  • Transfer wedges to a wire rack.cool.
  • Drizzle wedges with orange glaze and sprinkle with candied orange peel.
  • Yield 16 wedges.
  • ORANGE GLAZE:

  • Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.
  • TO STORE:

  • Place in layers separated by waxed paper in an airtight container, cover.
  • Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
  • Thaw wedges and then drizzle.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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