Empty Nest Kitchen · Recipe import test
Orange, Cardamom & Pistachio Shortbread
Tender, citrus-scented slice-and-bake cookies with fragrant cardamom, crunchy pistachios, and a little olive oil. A beautiful homemade gift.
Ingredients
1/2 cup (113 g) unsalted butter, softened
1/4 cup (60 ml) mild extra-virgin olive oil
2/3 cup (133 g) granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
2 cups (240 g) all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon fine salt
1/2 cup (60 g) shelled unsalted pistachios, finely chopped
DIRECTIONS
Beat the softened butter, olive oil, sugar and orange zest until smooth and creamy. Mix in the vanilla.
In a separate bowl, whisk the flour, cardamom and salt. Add to the butter mixture and mix just until a dough forms. Fold in the chopped pistachios.
Divide dough in half and shape into two logs about 1 3/4 inches in diameter. Wrap and chill until firm, at least 30 minutes.
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Slice the chilled logs into 1/3-inch rounds and place about 1 inch apart.
Bake 14–16 minutes, until edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely before packaging.
NOTES
Gift only after fully cooled. Store airtight in a cool, dry place for best quality, approximately 5–7 days, or freeze for longer storage. Contains wheat, dairy, and tree nuts (pistachios). This is a draft recipe and has not yet been kitchen-tested.
© Empty Nest Kitchen · Original draft for Modernmeal import testing