Pistachio Orange Blossom + Black & White Chocolate Chip Almond Shortbread Cookies
The holidays is all about family, fun, and food! Oh, wait and baby Jesus too…It’s the season of gift giving and empty bank accounts. It’s the time of year when people decide to lose their common sense in parking lots and the sight of red Starbucks cups are every where you go…it’s a lot but I wouldn’t change a thing.
Gift buying for a family member or friend continues to be stressful each year. Can I just give you the money and you buy whatever it is you want?! It’s really what I would like to do but I wouldn’t of course, it’s impersonal. Although it’s stressful at times, I secretly get excited picking out gifts for my family…at least for the cool ones. Joking 😉
However, what never fails is something sweet baked from scratch! This month, I want to focus on making desserts that would also make really great/delicious gifts, add a bottle of wine and you’re golden!
Shortbread cookies are very easy to make and super versatile. Don’t be alarmed, there is a lot of butter in a shortbread cookie recipe but that’s what makes them melt in your mouth. I love shortbread cookies because they freeze very well and they can hold up to any flavor combination you like.
These Shortbread cookies are simply delicious and yes, you read it right, it’s two recipes in one! On the menu we have:
-Orange Blossom Pistachio Cookie, the Middle Eastern side of me comes out with these flavors.
-Black and White Chocolate Chip Almond Shortbread Cookie, which is just divine!
Things You Should Know:
- Since butter is the main ingredient, I suggest using high quality European butter if available.
- Once flour is added, DO NOT over mix the dough.
- Cookies should be very cold before baking. If they get too warm after you’ve cut them up, place back in freezer for 5-10 minutes.
- Instructions are exactly the same for each cookie, just different ingredients. Obviously.
- These cookies freeze really well. It’s always great to have cookie dough in the freezer!
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup raw pistachios, chopped plus extra 1/4 cup for coating cookies
- 8 oz unsalted butter, room temp
- 4 oz sugar 1/2 cup + 2Tbs
- 1 tsp orange blossom
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup sugar
- 8 oz unsalted butter, room temp
- 1 tsp vanilla extract
- 1/3 cup white chocolate chips
- 1/4 cup raw almonds, finely chopped
- Orange blossom cookie dough: take 1/4 cup of raw pistachios and chop very finely. Add 2-3 Tbs of coarse sugar and toss to mix Chocolate chip cookie dough: Chop 1/4 cup of raw almonds and chop very finely. Add 2-3 Tbs of coarse sugar and toss together to mix.
- Remove cookie dough from fridge and preheat oven to 325 degrees F. On two pieces of parchment paper toss the pistachio sugar mix on one piece and the almond sugar on the other piece of paper. Roll the cookie log onto the corresponding sugar/nut mix until coated completely. It might not stick to the dough right away because the dough is so cold but once the dough is warmed a bit from your hands it will stick. With a sharp knife, cut the dough into desired thickness.
- Place cookies on sheet pans about 2 inches apart. By now ,the cookies have probably warmed up a little bit so place them back in the fridge or freezer before baking for about 10 minutes until they are VERY cold and firm. This will also prevent cookies from spreading.
- Bake cookies for about 15-17 minutes until edges are firm and lightly golden.
