Pistachio cookies
🧪Increased binding
recipe sourceThis one should have a bit more structural integrity. Also cutting the pistachios 50/50 with walnuts because pistachios are expensive.
| 226 g - Shortening | 🔀Mix : Cream until actually light and fluffy | 🔀Mix | 🔀Mix : cookie dough will be thick | ❄ : chill in fridge for 30m | 🔥Bake : at 350°F / 180°C for 15m |
| 90 g - Sugar | |||||
| 1 t - vanilla | |||||
| 1 t - almond extract | |||||
| 2 b - water | |||||
| 65 g - pistachios | Chop : Pulse in a food processor until small crumbs form | 🔀Mix | |||
| 65 g - walnuts | |||||
| 281 g - flour | |||||
✅Original
recipe sourceThe original recipe, but with butter replaced with shortening. I realised that this basically doesn't have any water in it. The cookies turned out like shortbread made with shortening instead of butter: crumbly and without structural integrity. They could probably hold together a little better. I would recommend cooling them before handling, as (like other shortening shortbreads) they're a little tacky.
| 226 g - Shortening | 🔀Mix : Cream until actually light and fluffy | 🔀Mix | 🔀Mix : cookie dough will be thick | ❄ : chill in fridge for 30m | 🔥Bake : at 350°F / 180°C for 15m |
| 90 g - Sugar | |||||
| 1 t - vanilla | |||||
| 1 t - almond extract | |||||
| 130 g - pistachios | Chop : Pulse in a food processor until small crumbs form | 🔀Mix | |||
| 281 g - flour | |||||