Pistachio Shortbread Cookies with Cream Cheese and Strawberries
- 100 grams ground, green Shelled pistachio
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 1 tablespoon sugar
- 2 tablespoons Vanilla sugar
- 1 egg yolk
- ½ Orange (zested)
- 4 drops green Food coloring
- 200 grams softened butter
- 100 grams Strawberries
- 150 grams softened cream cheese
- 40 milliliters Whipped cream
- 20 grams chopped Pistachio
Mix the ground pistachios with the flour and the baking powder.
Beat the butter, sugar, vanilla sugar, egg yolks, orange zest and food coloring until smooth. Stir in the ground pistachio mixture and knead to form a smooth dough. Form into a ball, cover with plastic wrap and refrigerate for about 1 hour.
Rinse, hull and quarter the strawberries. Beat the cream cheese with the heavy cream until smooth.
Preheat the oven to 180°C (approximately 350°F). Line two baking sheets with parchment paper.
Roll the dough out onto a lightly floured surface to about 3 mm (approximately 1/8 inch) thick. Cut into small circles using a cookie cutter or small glass. Place onto the prepared baking sheets and bake for 15-20 minutes.
Remove from the oven and let cool. Top with a dollop of cream cheese, a few strawberry wedges and chopped pistachios.