Shortbread cookies are kinda one of these easy ones to make when you just want cookies. Particularly these Pistachio Shortbread and a Black Tahini filling might seem unusual, but these are surprisingly satisfying. I've been going through a cookie phase, I just want cookies.
I swore I wouldnโt 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 โyou just have to try it anyhow,โ I was without self control and went ahead with these.
I couldnโt turn it down, just like the cake I had the other day after I already โhadโ 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 Iโve made recently, these ones stand out the most because they are different, not too sweet (so would be appreciated by almost anyoneโs 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.
Of all the nutes, my favorite are pistachios by a long shot, their bright color is a bonus and their flavor add a beautiful flavor with the odd roughly chopped piece in these which is exactly what I aimed for with this recipe as the odd lump of pistachio in the smooth and crumbly mixture is only a great thing
Pistachio Shortbread with Black Tahini Filling Notes
The softened butter should be so soft that it has a slight gloss to it as per the video below. Room temperature butter will be too firm for this, however, the butter should also not be melted as both will result in shortbread that won't have the melt-in-your-mouth consistency.
The cookie cutter used here was 6.5 centermiters or 2.5 inches in diameter.
If you are unable to find black tahini and want to make it yourself, here is a link to a tutorial, for this recipe you'll need a plain tahini with no sweetener or salt added.
You want the frosting filling to be thick and spreadable. If it's too runny or too stiff, add in another ยฝ cup confectionerโs sugar, a little at a time and more milk as necessary.
How to make:
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, kneading into a smooth dough for approximately 2 minutes.
Refrigerate for a minimum of 30 minutes to ensure it is well chilled.
Meanwhile, preheat the oven to 180ยฐ/350F and line a baking tray with greaseproof paper.
Roll out the chilled dough to approximately ยผ inch thickness and take a round cookie cutter and cut out your shortbread (see note).
Set on the baking tray and return to the fridge for a minimum 15 minutes.
Remove from the fridge and place into the oven to bake until lightly golden on the base, approximately 10 minutes. Allow to cool for 2 minutes on the tray before setting aside to cool on a tray.
For the filling, place the butter, the confectionerโs sugar, milk, vanilla extract and black tahini in a bowl and whip until well combined and fluffy, approximately 2 minutes.
Spread thickly to the outer edges of each cookie (in a dome shape in the center) or pipe as per the images, sandwiching another cookie on top, pressing firmly until the filling is at the edges. Repeat with the remaining cookies.
Serve with coffee.
Pistachio Shortbread with Black Tahini Filling
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 15 sandwich cookies
- Category: Cookies
Description
Pistachio shortbread sandwich cookies pairs beautifully with the black sesame filling making these an unusual cookie that are worth trying.
Ingredients
Pistachio Shortbread
150 grams/5.3 ounces butter, softened
35 grams/1/3 cup icing/confectionerโs sugar
1 teaspoon vanilla extract
โ
cup pistachios, roasted and finely chopped
200 grams/1 ยผ cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted
Filling
30 grams/2 tablespoons butter, softened
2 teaspoons vanilla extract
240 grams/2 cup icing/confectionerโs sugar
3 ยฝ tablespoons milk
2 tablespoons black tahini
Pinch of salt
Instructions
- 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, kneading into a smooth dough for approximately 2 minutes.
- Refrigerate for a minimum of 30 minutes to ensure it is well chilled.
- Meanwhile, preheat the oven to 180ยฐ/350F and line a baking tray with greaseproof paper.
- Roll out the chilled dough to approximately ยผ inch thickness and take a round cookie cutter and cut out your shortbread (see note).
- Set on the baking tray and return to the fridge for a minimum 15 minutes.
- Remove from the fridge and place into the oven to bake until lightly golden on the base, approximately 10 minutes. Allow to cool for 2 minutes on the tray before setting aside to cool on a tray.
- For the filling, place the butter, 1 ยฝ cups of the confectionerโs sugar, milk, vanilla extract and black tahini in a bowl and whip until well combined and fluffy, approximately 2 minutes.
- Spread thickly to the outer edges of each cookie (in a dome shape in the center) or pipe as per the images, sandwiching another cookie on top, pressing firmly until the filling is at the edges. Repeat with the remaining cookies.
- Serve with a cup of coffee.
Notes
The cookie cutter used here was 6.5 centermiters or 2.5 inches in diameter.
Shortbread recipe adapted from Donna Hay Dec-Jan 2012 with remaining an original from Roamingtaste
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