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 actually eat 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, these ones stand out the most 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 15 sandwich cookies
150 grams/5.3 ounces butter, softened
1/3 cup icing/confectioner’s sugar
1 teaspoon vanilla extract
1/3 cup pistachios, roasted and finely chopped
1 1/4 cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted
2 tablespoons butter, softened
1 teaspoon vanilla beans
2 teaspoons vanilla extract
2 cups icing/confectioner’s sugar
2 tablespoons milk
2 tablespoons black sesame seeds, finely ground
Pinch of salt
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 for 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 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, place the butter, 1 1/2 cups of the confectioner’s sugar, milk 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 more milk as necessary, you don’t want the mixture to be runny, but rather thick and spreadable.
Spread thickly to the outer edges of each cookie (in a dome shape in the center) and sandwich another cookie on top, pressing firmly until the filling is at the edges. Repeat with the remaining cookies.