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
your oven to 350 degrees F (180 degrees C) with the rack in the center of the
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
Makes about 26 shortbread cookies.
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