Quick & Easy

Orange shortbread cookies

Orange shortbread cookies
40 Item



1.Preheat oven to 150°C (130°C fan-forced). Grease 2 oven trays.
2.Finely chop ¹/³ cup of the pistachios, leave remaining nuts whole.
3.In a small bowl, using an electric mixer, beat butter and sugar for about 1 minute, or until combined. Transfer mixture to a large bowl; stir in flours and chopped nuts.
4.Shape level tablespoons of mixture into mounds about 2.5cm apart on trays, press a whole pistachio on each.
5.Bake cookies for about 25 minutes, or until firm. Transfer to wire racks, brush cookies with orange blossom water; stand 5 minutes. Dust with extra sugar; cool. Serve.

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