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    You are in: Home / Recipes / Pistachio Shortbread Recipe
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    Pistachio Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Shazia Ali's Note:

    I like it because it is too easy and slightly different in taste. Our Pakistani bakers make shortbreads very commonly as teatime cookies. We called it Nan Khatais. I take this recipe in a magzine.

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    Ingredients:

    Serves: 18

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Take 3 tablespoons of pistachio and keep aside.
    2. 2
      chop the remaining nuts.
    3. 3
      Cream together butter or ghee and sugar until fluffy.
    4. 4
      Add in vanilla.
    5. 5
      Stir together semolina and flour.
    6. 6
      Mix flour mixture into the ghee mixture and stir until a firm paste is formed.
    7. 7
      Add chopped nuts and mix well.
    8. 8
      Knead lightly and make balls.
    9. 9
      Place a whole nut in the center of each ball.
    10. 10
      Slightly flatten the balls.
    11. 11
      Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes.
    12. 12
      Cool on wire rack then store in airtight container.
    13. 13
      Make 11/2 dozen cookies or it may depends on the size you make.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio Shortbread

    Serving Size: 1 (27 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 135.0
     
    Calories from Fat 69
    51%
    Total Fat 7.7 g
    11%
    Saturated Fat 3.7 g
    18%
    Cholesterol 14.2 mg
    4%
    Sodium 38.4 mg
    1%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.1 g
    20%
    Protein 2.3 g
    4%

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