Pistachio, Lemon, and Vanilla Shortbread
pistachio, lemon, and vanilla shortbread bon appetit may 2004 
 
traditional scottish shortbread is baked in molds. in this modern 
version, the dough is simply pressed into a pan, baked, and cut into 
squares. grated lemon peel cuts the buttery richness, and semolina flour 
adds texture. 
 
1-1/2 cup  all purpose flour
1/2 cup  sugar
1/2 cup  semolina flour*
1 cup  (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1-1/2 tsp  grated lemon peel
1 tsp  vanilla extract
1 cup  shelled natural pistachios (about 4 ounces), coarsely chopped
 
preheat oven to 325f. butter 13x9x2-inch metal baking pan. combine all 
purpose flour, sugar, and semolina flour in processor; blend 5 seconds. 
add butter, lemon peel, and vanilla. using on/off turns, blend until 
coarse meal forms. turn dough out into bowl. add nuts and knead gently 
to combine. press dough evenly over bottom of prepared pan. using fork, 
pierce dough all over. 
bake shortbread until pale brown in center and golden at edges, about 35 
minutes. cool in pan on rack 10 minutes. cut lengthwise into 4 strips, 
then cut each strip crosswise into 6 squares. cool completely in pan. 
(can be made 1 day ahead. cover tightly with foil; store at room 
temperature.) 
 
*semolina flour, often labeled "pasta flour," is available at specialty 
foods stores, italian markets, and some supermarkets. 
 
makes 24 cookies. 
 
 
 
 
-- 
(ID: 4953) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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