Sourdough Wheat Shortbread Cookies with Pistachios
These delightful Sourdough Shortbread Cookies are an irresistible twist on the classic treat. Enhanced with the nuttiness of pistachios and whole wheat and the tang of sourdough discard, they offer a delightful crunch and rich flavor. The recipe incorporates soft wheat for a healthy hit of fiber and includes a coating of turbinado sugar for an added touch of sweetness.
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Servings: 2 dozen
Ingredients
- 75 g pistachios 2/3 cups coarsely chopped
- 140 g unsalted butter 10 tablespoons, 1 1/4 sticks
- 70 g confectioners' sugar heaping 1/2 cup
- 2 pinches vanilla bean powder 1/4 teaspoon
- 2 grams vanilla bean paste 1/2 teaspoon
- 3 grams fine sea salt 1/2 teaspoon
- 85 grams sourdough discard 1/3 cup
- 135 g soft wheat berries ground into flour, or substitute 1 cup wheat pastry flour
- 60 g all-purpose flour 1/2 cup
- 25 g turbinado sugar 3 tablespoons, for coating outside of cookie dough log
- 1 large egg yolk lightly beaten (for turbinado sugar to stick to dough log)
Instructions
- Chop pistachios until coarsely chopped. Set aside.
- In a mixing bowl, cream together the butter, confectioners' sugar, vanilla bean powder, vanilla bean paste, and sea salt until fluffy for about 3 minutes.
- Gradually add the sourdough discard, mixing until fully incorporated.
- Combine the soft wheat flour and all-purpose flour in a separate bowl.
- In 3 batches, add the flour mixture into the wet ingredients. Mix until just combined at a low speed.
- Fold in the chopped pistachios until evenly distributed throughout the dough.
- Lay a piece of plastic wrap or parchment on the counter and place the dough on it. Shape it into a log about 1 1/2 inches in diameter. Wrap the log and refrigerate for at least 1 hour or until firm.
- Preheat your convection oven to 325°F (165°C). For a conventional oven, 350°F (175°C) Line a baking sheet with parchment paper.
- Brush the outside of the dough log with the beaten egg yolk. Roll the log in the turbinado sugar until coated.
- Cut the log into slices about 1/2 inch thick and place them on the prepared baking sheet.
- Bake for 12-15 minutes for convection or around 20 minutes for conventional or until the edges are lightly golden. If using multiple baking sheets, rotate in the oven from top to bottom and front to back halfway through baking.
- Remove from the oven and let the cookies cool on a wire rack for at least 30 minutes before serving.
Notes
- Sourdough Tang/Substitution: The addition of sourdough discard lends a subtle tanginess to these cookies, complementing the nutty pistachio flavor. If you do not have sourdough starter, substitute equal amounts flour and water.
- Texture and Flavor: Soft wheat flour introduces a pleasant texture, balancing the richness of the buttery shortbread.
- Chilling Time: Refrigerating the dough log before slicing helps the cookies hold their shape while baking.
- Freezable Make/Ahead Dough: This cookie dough can be frozen for up to a month.
- Customizable Thickness: Feel free to adjust the thickness of the cookies for your preferred texture—thinner slices will be crisper, while thicker ones will offer more chewiness.
- Customizable Nuts: If you'd like, substitute pecans or walnuts for the pistachios. You may also omit the nuts altogether.