Cappuccino Pistachio Shortbread Recipes

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CAPPUCCINO-PISTACHIO SHORTBREAD



Cappuccino-Pistachio Shortbread image

Cappuccino lovers, beware: These rich, buttery cookies taste even better than the treats at your neighborhood coffeehouse!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 32

Number Of Ingredients 8

2 tablespoons cappuccino-flavored instant coffee mix
1 tablespoon water
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking bar (white chocolate)
1 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
  • Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
  • Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

Nutrition Facts : Calories 95, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

CAPPUCCINO PISTACHIO SHORTBREAD



Cappuccino Pistachio Shortbread image

Wonderful homemade cookies made with cappuccino-flavored coffee mix, pistachio nuts and Gold Medal® all-purpose flour - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 32

Number Of Ingredients 8

3 tablespoons cappuccino-flavored instant coffee mix
1 tablespoon water
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup chopped pistachio nuts
1/3 cup white baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee in water in medium bowl. Stir in butter and powdered sugar Stir in flour and 1/2 cup of the nuts, using hands if necessary, until stiff dough forms.
  • Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges Arrange wedges about 1/2 inch apart with pointed ends toward center on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Place remaining 1/4 cup nuts in small dish Place white baking chips and shortening in small microwavable bowl Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Dip 1 edge of each cookie into melted mixture, then into nuts. Place on waxed paper until coating is firm.

Nutrition Facts : Calories 105, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 55 mg

PISTACHIO ORANGE SHORTBREAD



Pistachio Orange Shortbread image

The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h20m

Yield 12 to 16 cookies

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
3/4 cup chopped pistachios
Sanding sugar, for sprinkling
4 ounces bittersweet chocolate, melted

Steps:

  • Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
  • Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
  • Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
  • Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

PISTACHIO-SHORTBREAD CRUST



Pistachio-Shortbread Crust image

This recipe is the crust for the Apricot Chiffon Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 5

5 ounces shortbread cookies, broken
3 ounces shelled unsalted pistachios (2/3 cup)
1/4 cup sugar
1/2 teaspoon coarse salt
2 ounces (4 tablespoons) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
  • Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.

ROSE PISTACHIO SHORTBREAD



Rose Pistachio Shortbread image

I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.

Provided by Diana Moutsopoulos

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 24

Number Of Ingredients 7

¾ cup all-purpose flour
5 tablespoons confectioners' sugar
1 pinch salt
⅓ cup cold unsalted butter, cubed
1 egg yolk
3 tablespoons chopped pistachio nuts
2 teaspoons crushed dried rose petals

Steps:

  • Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
  • Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
  • Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g

PISTACHIO SHORTBREAD SANDWICHES



Pistachio Shortbread Sandwiches image

We tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate-and check the kids' pockets! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1-1/4 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground pistachios
Confectioners' sugar
2/3 cup apricot preserves
OPTIONAL GLAZE:
1-1/2 cups confectioners' sugar
4 teaspoons lemon juice

Steps:

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.

Nutrition Facts : Calories 314 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

PISTACHIO SHORTBREAD



Pistachio Shortbread image

Provided by Melissa Clark

Categories     Food Processor     Nut     Dessert     Bake     Freeze/Chill     Pistachio     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 7

1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

Steps:

  • Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
  • Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

CHOCOLATE DIP CAPPUCCINO SHORTBREAD



Chocolate Dip Cappuccino Shortbread image

Make and share this Chocolate Dip Cappuccino Shortbread recipe from Food.com.

Provided by LeeAnn

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 7

4 teaspoons instant coffee
1 cup butter, room temperature (do not use margarine)
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
1/4 cup cornstarch
4 ounces semisweet chocolate

Steps:

  • Put instant coffee in a small dish and grind fine with the back of a spoon.
  • Mix coffee, butter and sugar.
  • Add vanilla.
  • Sift dry ingredients then add to the butter mixture.
  • Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
  • Bake 325°F for about 15 minutes or until the edges just start to brown.
  • Let cool and dip end in melted chocolate.
  • Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
  • Enjoy.

CAPPUCCINO SHORTBREAD



Cappuccino Shortbread image

Make and share this Cappuccino Shortbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup salted butter, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1 1/4 cups all-purpose flour
2 teaspoons instant espresso powder
2 tablespoons firmly packed dark brown sugar
1 teaspoon cornstarch
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup chopped semisweet chocolate

Steps:

  • Preheat oven to 325 degrees.
  • Place all the ingredients except chocolate in a medium mixing bowl.
  • Mix the ingredients until they are combined.
  • Add the chopped chocolate and mix until it is combined.
  • Put the mixture in an ungreased 9-inch square pan.
  • Pat down the mixture evenly.
  • Bake for about 30 minutes or until they are brown on the edges.
  • Remove the pan from the oven and cut the shortbread into desired sizes.
  • Let it cool in the pan.

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