If you have been following this blog and thought this girl like cookies then you would be right.

I've been going through a cookie phase, I just want cookies.

I swore I wouldn’t make another one for at least a month and then I got an idea and like a morning tea at work where you are faced with more food then you can intake but ‘you just have to try it anyhow,’ I was without self control and went ahead with these.

I couldn’t turn it down, just like the cake I had the other day after I already ‘had’ to sample some other food on the staff table.

Shortbread is a simple cookie, it goes with almost anything so one ‘has’ to give variations a try when they spring to mind.

Out of all the cookies I’ve made recently, if I were to say, they have been the best of the lot then it would be these ones because they are different, not too sweet (so would be appreciated by almost anyone’s sweet tooth) and the flavor works.

And they have beautiful flecks of green and black in them to delight the eyes and well as the tastebuds.

Pistachio Shortbread with Black Sesame Filling
Adapted from Donna Hay Dec-Jan 2012
Makes 12 sandwich cookies

150g butter, softened
1/3 cup icing/confectioner’s sugar
1 teaspoon vanilla extract
1/3 cup pistachios, roughly beaten
1 1/4 cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups icing/confectioner’s sugar
2 tablespoons milk
2 tablespoons black sesame seeds, roughly beaten
Take 1/4 cup whole pistachios and beat (I do this by placing in a small sealable bag and rolling with a pin), you want them to be as small as possible. Set aside.

Place the butter, sugar and vanilla extract in a bowl and beat with an electric mixer for 8-10 minutes, until pale and creamy. Add the pistachios and fold through.

Add the sifted flours and beat until well combined and a smooth dough.

Knead into a smooth dough, approximately 2 minutes and refrigerate for a minimum of 30 minutes to ensure it is well chilled.

Preheat the oven to 180°/350F.

Roll out the dough and take a round cookie cutter (if you have a packet of cookie cutter’s I used the third smallest one for these) and cut. Set on the baking tray until full and bake until lightly golden on the base, approximately 10 minutes.

Set aside to cool.

For the filling, repeat the same process with the black sesame seeds as with the pistachios, set aside.

Place the butter, 1 cup of the confectioner’s sugar and vanilla essence in a bowl and whip until well combined and fluffy, approximately 2 minutes.

Add the sesame seeds and combine.

Add in another 1/2 cup confectioner’s sugar and one tablespoon of milk as necessary, you don’t want the mixture to be runny, but rather thick and spreadable.

Continue adding the milk and remaining confectioner’s sugar as necessary.

Spread thickly to the outer edges of each cookie (in a dome shape in the center) and sandwich another cookie on top. Repeat with the remaining Cookies


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