Cookie Time: Pistachio Cookies

Been awhile since I actually took the time to photograph something I made. Perhaps it's just the soon coming adjustments I'll be making but I've been itching to make something with pistachios for awhile now. It's mainly because of this wonderful business:

This my friends is pistachio butter, given to me by my fantastic friend, Kari. I'm slightly ashamed to say all I've done with it until now is snitch from the jar & spread a little on some left over tortillas (don't ask me what possessed me to do that!) It's very much the same consistancy of goma paste. And it has the most unbelievable nutty flavor almost like.....I dunno......say....PISTACHIOS, maybe! (Been a long day & I'm running out of adjectives!)

So....I scrounged around & threw all hopes of finding a reliable recipe to the wind & do what amaturs do best....totally freaking wingin' it. I took from a little of this & a little of that. And if you must know, the product wasn't half bad.

Here's what I did:

Creamed together 1/3 c of shortning, 3 tbsp of pistachio butter & 1/2 c of both brown & white sugar.

I put together my "drys" in another bowl & whisked them to mix: 1 c flour, 1/4 tsp b. soda, 1/2 tsp b. powder & a few shakes of salt (I could've stood to add more salt in hindsight)

I then proceeded to add a tbsp of my much loved & cherished sexy friend Disaronno. (aww-ka-pooow!)
Mixed the dry in with the wet & it kneaded with my hand till it was well blended. Rolled into a log. :) (Sorry, can't type that, w/o getting a bit pre-schoolish) Wrapped in wax paper & set it in the freezer for 1/2 an hr. Meanwhile I preheat the oven to 200c (400f).

Cut the dough into 1/4" slices & topped with roughly chopped shelled pistachios. Loaded them onto wax paper and start handing over the snitches of cookie dough to the kids for dear life before there's an ugly "Kitchen coup".

Baked for approximately 6-8 min & cooled immidiately on a wire rack.

And there you have it. Not half bad tasting if I do say so myself. The consistancy was closer to shortbread than cookie but that's fine for me. I probobly could've stood to put....I dunno an egg yolk? But then maybe that would've turned it a bit too cakey. And I'm sure if I had used butter instead of shortning the texture wouldn't have been as flakey. Call me old school but the little brown sugar lumps that wouldn't be smashed were like little drops of caramel goodness in there & I was a happy camper. (even though my 3 year old dumped my ice coffee in the sink so she could drink water from my glass!!)

Yes Sir, somethings put a smile on my face & make my little world go round!!