Pseudomediterranean cookies with pistachio, rosemary and lemon zest
Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. Not a traditional cookie, they’ve nonetheless become one of those things I have to make every year or people will complain. Shortbreads with rosemary? Sounds odd, but it works great.
These are easy to make on a machine if you have one. I do. It's ninety gazillion years old.
Note: When possible, measurements are by weight. Also this recipe freezes well in its unbaked state, so you can make plenty of dough well in advance.
- A: 250g / 0.55 lb - soft butter
- B: 400g / 14.1 oz by weight caster sugar
- C: 2 eggs
- D: 3 tbsp finely chopped unsalted green pistachios
- E: 3 tbsp finely chopped rosemary. Fresh or dried.
- F: 1 tbsp lemon or orange zest. (Note: I ran out of lemons and couldn’t be arsed to run to the store, so I’m running a little bit short in the pic here. Usually I’d use the zest of 3 lemons)
- G: 450-500g / 1lb - 1lb 2 oz- wheat flour. Start off with 1 lb. You might need to add in more depending on the size of your eggs.
- H: 1/2 tsp salt
- I: 3 tsp baking powder
Cream butter and sugar until white. Add in the eggs one at a time, stir in pistachios, rosemary and the zest. Sieve in the flour, salt and baking powder and gather the dough. Don't overwork it at this point.
Roll up into 3-4 nice fat rolls, wrap them individually and give them a good thwap against the counter or a cutting board, straightening the edges to form a sort of super ellipsoid (hey, did you know that the guy who invented that was Danish? He was!).
Let them rest in the fridge overnight.
The next day
Slice up thin, put on parchment with a little spacing (at least 1/4 inch) and bake at 190 / 375F for 5-7 mins. Let cool on a rack…thing.