Orange shortbread cookies

  • 25 mins cooking
  • Makes 40 Item
  • Print


Orange shortbread cookies
  • 1/2 cup (70g) unsalted, roasted, shelled pistachios
  • 250 gram butter, chopped
  • 1 cup (160g) icing sugar, sifted
  • 1 1/2 cup (225g) plain flour, sifted
  • 2 tablespoon cornflour, sifted
  • 3/4 cup (90g) ground almonds
  • 2 tablespoon orange blossom water
  • 1/3 cup (55g) sifted icing sugar, extra


Orange shortbread cookies
  • 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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