Raspberry Pistachio Shortbreads Recipe

Raspberry Pistachio Shortbreads: In a separate bowl, whisk the flour with the salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer or you can mix the batter by hand in a bowl with a wooden spoon), beat the butter until smooth. Add the sugar and beat, on medium low speed, until incorporated. Beat in the flour mixture.

Roll the dough into a log shape that is about 7 inches (18 cm) long. Wrap the log in plastic wrap or parchment paper, and place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about two months.)

Then, using a sharp knife, slice the log into 1/4 inch (.5 cm) thick cookies. Place the cookies on a baking sheet, lined with parchment paper, spacing the cookies about 2 inches (5 cm) apart. Place the baking sheet, with the unbaked cookies, in the refrigerator to chill while you preheat your oven to 350 degrees F (180 degrees C) with the rack in the center of the oven.

Bake for about 13 to 15 minutes, or until the cookies are brown around the edges (the longer the cookies bake the more crisp they will be). Remove from oven and cool on a wire rack.

Glaze: In a small bowl, mix the powdered sugar with just enough cream to make a smooth and spreadable glaze. Using an offset spatula or the back of a spoon, spread a thin layer of glaze onto the cookies. Immediately sprinkle the tops of the cookies with the chopped pistachios and crushed freeze dried raspberries. Let the glaze dry completely (this may take several hours). Once the glaze has completely dried, the cookies can be stored in an airtight container at room temperature or in the refrigerator for about one week. The cookies can also be frozen.

Makes about 26 shortbread cookies.