Recipe: Glazed Orange-Pistachio Shortbread Cookies
If I were to describe these cookies in two words, I’d use “elegant simplicity.” They don’t look flashy, or sound too out-there; but they’re regal, refined and (most importantly) absolutely delicious! This recipe is actually a bonus to the orange-pistachio temptation tart; it uses the leftover dough from the tart to make some melt-in-your-mouth morsels of deliciousness (that’s going to be the title of my album if I ever start a band…don’t judge me, just go with it!). In case me being coy didn’t work, try that recipe first you guys (it’s tempting and may cause marital problems because you’re now in love with a inanimate object that may or may not be that tart….)!!!
These cookies are buttery, sweet, and zesty; the roasted pistachio adds some nutty depth to the traditional shortbread cookie taste. Dip them in some Earl-Grey Tea or eat them with a mimosa at brunch for an ideal snack!
I won’t keep you guys waiting any longer now (cookies don’t really encourage patience anyways…); the recipe is here:
Glazed Orange-Pistachio Shortbread Cookies
Ingredients
Leftover tart crust from the Orange-Pistachio Temptation Tart (see blog recipes)
For the Orange Glaze:
- 1 1/2 to 2 cups powdered sugar
- zest and juice from one orange
- 1 tbsp Grand Marnier (optional, but delicious!)
Instructions
To Make the Cookies:
- Preheat oven to 350 degrees Fahreneit.
- Take the chilled leftover tart crust from the fridge (I would let it chill for about an hour, at least) and roll it out on parchment paper or a lightly-floured surface to about 1/4 to 1/2 inch thick (depending on your preference for cookie thickness).
- Using cookie cutters, cut shapes of your choosing into the dough. Roll out the scraps and cut shapes again, until you’ve used up all the dough.
- Put the cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes, until lightly golden.
- Place cookies on a cooling rack and let cool completely before applying glaze.
To Make the Glaze:
- In a small bowl, place the powedered sugar and orange zest; whisk together until combined.
- Add the orange juice and (optional) Grand Marnier, whisking until smooth. I like the glaze to be light and somewhat thin, but if you want a thicker glaze, feel free to add more powdered sugar until the consistency you want is reached.
- Pour glaze over cookies and let set (you can also dip the cookies in the glaze; it’s less messy…less fun too, though!).
- Serve with the Orange-Pistachio Temptation Tart or Orange-Pistachio Macarons from Poeme Macarons (or both…now THAT is a party right there…).
Notes
I kept this blog post short and sweet today (oh, the glory of puns…how I worship thee!)…stay tuned for the next blog post (hint: it contains music…and macarons).
And to order some orange-pistachio macarons to pair with these delicious cookies, go here!
Happy baking everyone!
