Ever since I opened my jar of crema di pistacchi (pistachio butter) I’ve been on the hunt for a shortbread cookie to slather it on. You would think that this would be an easy task since shortbread is a simple combination of flour, sugar and butter, but some of the recipes I tried proved to be too crumbly to hold up to a topping.
I finally came upon what I think is the perfect shortbread cookie in the cookbook (Breakfast Lunch Tea) from the famed Rose Bakery in Paris. Take a peek at this website for a little more on the bakery. The cookie is crisp and buttery and tasty on its own. Spread with a spoonful of crema di pistacchi it’s a little bit of heaven!
1 cup (2 sticks) cold unsalted butter
1/2 cup superfine sugar
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1/2 cup rice flour
pinch of salt
coarse sugar to top cookies
Line baking sheets with parchment paper.
In a mixer combine butter, sugar, vanilla extract, both flours and salt just until the dough comes together. Turn the dough out onto a lightly floured board and knead a little until the dough is smooth and well blended.
Roll out to 1/4″ thick and cut into shape (no, those aren’t Christmas trees on my baking sheet-they’re supposed to be leaves). Sprinkle coarse sugar over cookies. Place on prepared sheets and refrigerate for about an hour.
Preheat the oven to 325 degrees. Bake the cookies for 15 to 20 minutes until just golden. I like to rotate the baking sheets halfway through. Cool on racks. Yield:24 cookies
Let’s cook together in Italy-Autumn In Tuscany-In Love With Lucca