Pistachio Rose Shortbread Squares Recipes

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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 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.

PISTACHIO-ROSE SHORTBREAD SQUARES



Pistachio-Rose Shortbread Squares image

This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Butter     Tea     Egg     Lemon     Vanilla     Pistachio     Raspberry     Christmas     Dessert     Bake

Yield Makes about 50

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
2 Tbsp. rose rooibos tea or other rooibos tea, crushed
1 tsp. finely grated lemon zest
1/2 tsp. vanilla extract
1/2 cup raw pistachios, chopped
1/4 cup freeze-dried raspberries
1/4 cup pink or red sanding sugar

Steps:

  • Whisk flour, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
  • Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
  • Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
  • Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10-15 minutes.
  • Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
  • Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14-16 minutes. Transfer pans to wire racks and let cool.
  • Do Ahead:
  • Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room

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 SQUARES



Pistachio Squares image

A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!

Provided by Nova Scotia Cook

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
1/4 cup chopped nuts
2/3 cup icing sugar
1 (8 ounce) package cream cheese
1/2 liter Cool Whip
2 (113 g) packages instant pistachio pudding mix
2 1/2 cups milk

Steps:

  • Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
  • Combine ingredients for second layer and spread on first layer.
  • Mix pudding and milk; spread over second layer.
  • Spread remaining Cool Whip over third layer.
  • Sprinkle with chopped nuts.
  • Place in refrigerator until ready to serve.

MOM'S PISTACHIO SQUARES



Mom's Pistachio Squares image

My mother has been making this dessert for years now for parties, showers, potlucks, etc..always to rave reviews. These are nice & light as opposed to other rich desserts and are very yummy!

Provided by Rhonda J

Categories     Dessert

Time 43m

Yield 1 9x13 pan

Number Of Ingredients 11

1 cup butter or 1 cup margarine
4 tablespoons sugar
2 cups flour
1/2 cup chopped nuts (of your choice pistachios,walnuts,pecans)
1 (8 ounce) package cream cheese
3/4 cup icing sugar
16 ounces (500 ml.) Cool Whip
2 packages instant pistachio pudding mix
2 cups milk
500 ml Cool Whip
chopped nuts

Steps:

  • For 1st Layer: Cream butter,sugar& flour,add nuts.
  • Press in a greased 9x13 pan.
  • Bake 10 mins.
  • at 325.
  • For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
  • Spread over COOLED first layer.
  • For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
  • Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

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Top Asked Questions

How to make pistachio shortbread cookies?
Easy-to-make Pistachio Shortbread Cookies are delicately sweet and studded with bits of salty pistachios. And for an extra-special touch, fill them with lemon curd, fruity jam, or Nutella to turn them into sandwich cookies! Add butter, powdered sugar, and salt to the bowl of a large food processor.
How do you make pistachio icing?
(Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.) In small bowl, whisk together icing sugar, rose water and milk until smooth. Tint with food colouring, stirring well, until light pink. Spread 1 tsp icing on each cookie; sprinkle with chopped pistachios. Let stand until dry.
How to make pistachio rose cookies?
To turn these pistachio rose cookies into more simpler pistachio cookies, simply omit the rose petals and rose water and add approximately a quarter of a tsp of lime zest or other citrus zest and lime juice to your taste. So, so good.
How long do you bake shortbread?
Bake the shortbread for 12-14 mins until they are lightly golden. Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely. Serve with extra pistachios and rose petals dotted around.

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