Pistachio Shortbread Christmas Cookies

Tis the season for Christmas cookies! This is a twist on our favorite shortbread favorite - pistachio and olive oil pair wonderfully together for an almost-savory treat that goes perfect with coffee.

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 tbsp corn starch

  • 1/2 cup sugar (you can swap in turbino sugar for a deeper flavor)

  • 2/3 cup olive oil

  • 1 tspwater

  • 1/2 cup chopped pistachios

Instructions

  1. Mix the flour, corn starch and sugar together in a food processor.

  2. Add the olive oil and water and mix until it forms a soft dough.

  3. Add to a floured board and kneed in half the chopped pistachios.

  4. Chill the mixture in the fridge for about one hour.

  5. Preheat the oven to 350F and line a baking tray with parchment paper.

  6. Roll the dough out to about ¾ cm thickness. Use your favorite holiday cookie cutter to cut into shapes and place on the baking sheet.

  7. Use the remaining chopped pistachios to press into the tops of the cookies.

  8. Bake for 15 minutes until golden brown.

  9. Leave to cool before serving.

    Enjoy!

Carolina Mejia