Pistachio Shortbread Cookies
Tricia · savingdessert.com · 2016 · 24 cookies
Against 433 shortbread recipes
More salt than 91% of recipes.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More salt than 91% of recipes: 1.6% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
- Butter in the middle half of recipes: 76% of the flour weight against the typical recipe's 81%.
Ingredients (9)
- ¾ cup unsalted pistachios (shelled)≈ 90 g
- 10 tablespoons unsalted butter (room temperature)≈ 142 g
- ½ cup powdered sugar≈ 60 g
- ½ vanilla bean (seeds removed)n/a
- 1 teaspoon pure vanilla extract≈ 4.2 g
- ½ teaspoon sea salt≈ 3 g
- 1 ½ cups unbleached all-purpose flour≈ 188 g
- 1 large egg white (lightly beaten)≈ 33 g
- 2 tablespoons light colored coarse sugar (I used organic white coarse can sugar - regular granulated sugar would work great too)≈ 25 g
flour 188 gbatter 545 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter76% · 36th percentile · median 81%
- Sugar45% · 63rd percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1.6% · 92nd percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 16 to 20 minutes
- median 18 minutes
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