Pistachio Shortbread Cookies with Raspberry Preserves Recipe | James Beard Foundation
Mindy Segal is a self-professed cookie fiend. On any given day at her Chicago restaurant, Hot Chocolate, there are about a dozen different kinds on offer.
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Cooking tools:
- Food processor
- Stand mixer
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Parchment paper
- Rolling pin
- Plastic wrap
- Baking sheet
- Oven
- Spatula
- Refrigerator
Ingredients
- 2 cups flour, divided, plus extra for kneading
- 1/2 cup raw shelled pistachios
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) cold butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- Heaping 1/3 cup raspberry preserves
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