Rich, buttery, salty, crumbly….sometimes a fresh home baked shortbread cookie can be the best dessert out (well a classic chocolate chip cookie still may trump it).
It has been extremely difficult to push myself to post this week. My editor had me stretched a bit thin, writing three reviews in one week. And as a writer the last thing you want to do is force some half-hearted story. Needless to say, like most Sundays, most of my day has been spent recharging. My husband and I have created a small ritual in eating bad and binge watching shows every Sunday.
A bit of inspiration has come from one of our favorites, the Great British Bake-off. And if you have not watched it, you absolutely must. If like me, you have finished all of the seasons, there is also a Great Australian Bake-off. Yes, the Aussies have a version too! Their “bakes”, on the GBBO, are filled with jams, and most pair great with tea. These pistachio cookies would make Paul and Marry proud. Scrummie!
Pluot Jam
Ingredients:
- 7 Pluots, quartered
- 1 Cup of Sugar
- 1/2 Cup of Sweet Red Wine
- 2 Tablespoons of Balsamic Vinegar
- Pinch of Salt
Directions:
- Combine all of the ingredients into a saucepan and heat over medium heat.
- Once bubbling, reduce heat to medium-low and cook for one hour or until reduced in half.
- Let cool before placing in sealable container(s). Can store in the fridge for up to one week, or freeze for 6 months.
Pistachio Shortbread Cookies
Ingredients:
- 1 Stick of Butter, cold and cut into small pieces
- 1/4 Cup of Sugar
- 1 Cup of All Purpose Flour
- Dash of Salt
- 1 Cup of Pistachios, roughly chopped
- 3 Tablespoons of Pistachio Oil
Directions:
- Combine sugar, flour, and salt in a medium bowl.
- With your fingers, mix the butter into the dry mixture. Mix until it resembles course sand.
- Pour in pistachios and oil, mix with spoon until fully incorporated.
- Cover bowl, and let rest in the fridge for at least one hour.
- Preheat oven to 350 degrees Fahrenheit. In a cookie sheet pan, with edges on all four sides, mash down your cookie mixture creating one even layer.
- Bake until lightly golden brown, about 30 minutes.
- After removing from oven, quickly take a cookie cutter, in the desired size, and stamp into cookies, creating scored cookies. Once cooled remove the stamped cookies from the sheet.
