Pakistani Punjabi, Sindhi & Pashtun
Pistachio Shortbread
A Pakistani dessert made with butter, semolina and vanilla extract, baked in the oven.
30 min · Serves 18 · Easy
18
Ingredients
Method
Start cooking mode- Prep 30 min · 30 min total
- easy
- 1
Take 3 tablespoons of pistachio and keep aside. Chop the remaining nuts. Cream together butter or ghee and sugar until fluffy.
- 2
Add in vanilla. Stir together semolina and flour. Mix flour mixture into the ghee mixture and stir until a firm paste is formed.
- 3
Add chopped nuts and mix well. Knead lightly and make balls. Place a whole nut in the center of each ball.
- 4
Slightly flatten the balls. Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes.
- 5
Cool on wire rack then store in airtight container. Make 11/2 dozen cookies or it may depends on the size you make.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
