Pistachio Orange Blossom + Double Chocolate Almond Shortbread Cookies
Pistachio Orange Blossom makes about 18 cookies. Black & White Chocolate Chip Almond Shortbread Cookies makes about 14 cookies.
Ingredients
Pistachio Orange Blossom
Black White Chocolate Chip Almond
Instructions
Shortbread Cookies- Instructions Apply to Both
  1. In a medium bowl, sift dry ingredients and set aside. Using a stand mixer with paddle attachment, beat the butter and sugar until creamy, about 2 minutes. Add vanilla (for chocolate dough) or add orange blossom (for pistachio dough) and mix. Add the dry ingredients in two additions and mix until just incorporated. Then add white chocolate chip cookies (for chocolate dough), add chopped pistachios (orange blossom dough) and mix one last time.
  2. Lightly flour work surface and bring the cookie dough together. Roll it out into a log (if dough gets too sticky, wet hands with TINY bit of water) shape dough into desired length, wrap with parchment paper and wrap again with plastic wrap. Place cookie dough in the fridge for an hour or until cookie dough is completely firm.
To make sugar and nut coating
  1. 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.
  2. 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.
  3. 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.
  4. Bake cookies for about 15-17 minutes until edges are firm and lightly golden.