Wednesday, February 3, 2010
Meyer Lemon and Pistachio Shortbread
Every year, around Christmas time, I get this craving for pistachios. It must come from my childhood memories. Every year, my mom, sister and I made a point to ALWAYS get my father a selection of nuts from a local nut shop. Of course, we always had to make sure there were pistachios in the box. We actually usually got enough to last a month. I think Dad always thought he was extra special, when in reality, it was for us to snack on during the days to come. That fact does not diminish his awesomeness, by any means, because eating the pistachios was always more fun because I did it with him. I think my craving was stronger this year since I wasn't able to make it home and I was a bit homesick.
It just so happened that a friend of mine was having a procedure a few weeks ago, and I wanted to send something to help with the recovery. I started to go through my list of recipes I've been waiting for the right time to make and came across these. They were perfect...quick, easy and shippable, not to mention they were pistachio!
These definitely hit the spot and the care package was well received. I'm hoping to make these again soon and ship some off to my Dad.
Meyer Lemon and Pistachio Shortbread (Adapted from Cannelle et Vanille)
227 grams (1 cup) unsalted butter, softened
60 grams (1/2 cup) powdered sugar
2 Tbsp meyer lemon juice
zest of 2 large meyer lemons
4 grams (about 2/3 tsp) fine sea salt
60 grams (1/2 cup) pistachios, finely chopped
280 grams (2 cups) all-purpose flour
In a large bowl, cream the butter and powdered sugar until light and fluffy. Add the lemon juice and zest and cream for an additional minute until smooth. Add flour and salt and mix until just combined. Add the chopped pistachios and mix until well blended.
Divide the dough into two parts, and roll each into a log about 2-inches in diameter. Wrap each log in plastic wrap and referigerate for at least 2 hours.
Preheat the oven to 350 degrees. When the dough is chilled, use a sharp knife to cut 1/4-inch to 1/2-inch thick disks from the log. Bake on a parchment covered cookie sheet for 10-12 minutes, until lightly golden.
As you can tell, I've been a little distracted and my baking has become sporadic at best, and my blogging non-existent. Well, I think I have a very good reason, as we've had an addition to the family...well 3 to be exact. Last August, we found 5 kittens under our back deck, the results of strays in the neighborhood.
They were only 4 weeks old and had to be bottle-fed for awhile, but since everyone has found their homes and we're not outnumbered by cats any more (one is my sister's), things seem to be looking up. I hope you start to see a lot more of me.