Name: Pistachio Shortbread Cookies recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1-1/2 cup All Purpose Flour (Maida); 1/2 Cup whole wheat flour; 3/4 cup powdered/confectioners sugar; 3/4 tsp salt; 1/2 cup pistachios; 2 sticks (16 tbsp) unsalted cold butter; 1/2 tsp kewra; 1/2 tsp rose water; 1 tsp ice cold water/very cold

Ingredients Serving: 12

1-1/2 cup All Purpose Flour (Maida)
1/2 Cup whole wheat flour
3/4 cup powdered/confectioners sugar
3/4 tsp salt
1/2 cup pistachios
2 sticks (16 tbsp) unsalted cold butter
1/2 tsp kewra
1/2 tsp rose water
1 tsp ice cold water/very cold

Instructions

Preheat oven to 325 Deg F (160 Deg C).
Crush pista in mixie. Add sugar and salt and grind again (somewhat fine).
In a big mixing bowl, take flour and contents of mixie. Mix well.
Add the butter (cut it in small pieces) and rub the butter with the flour to resemble breadcrumbs. Work quickly.
Add the kewra, rose water and water to form a dough. Refrigerate for 15-20 minutes.
Take a parchment/wax paper. Dust it with flour. Apply flour to rolling pin and roll the dough in round shape about 1/4″ thick.
Cut in desired shapes with cookie cutter or any sharp edged lid. Sprinkle crushed pista over them.
Line a baking tray with nonstick parchment paper. Place cookies on it and bake for 20 minutes rotating the tray once during baking time.
Remove from oven and cool for 2-3 minutes and then transfer to wire rack to cool completely.

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