Pistachio Shortbread Cookies with Cream Cheese and Strawberries
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.