A great friend of mine graciously gifted me with the Santa Monica Farmers Market Cookbook for Christmas last year. Now, I typically cannot commit to a recipe without an overload of imagery (of both process and final product – note to foodisbomb.com) but the recipes in this cookbook have made me finally overlook my pictorial needs.

In a genius move, each recipe is grouped not only by course but also by season, with notes on picking the freshest batch of the bounty. These shortbread cookies are categorized as “evergreen” and thank god because they are so simple and perfect for any occasion. Even just having some frozen dough on hand for an impromptu tea or wine sesh with friends would be absolutely clutch.

Something about eating a shortbread cookie makes you feel so proper: perhaps it’s the way you have to daintily hold each cookie between thumb and index finger while ever-so-slightly cocking your chin out to gently take a bite (and avoid an unnecessary crumb attack). Or, maybe it’s because they are always an accessory to a high tea or coffee date. Whatever it is, these cookies are definitely a snack to stroke our inner elitist, which is ironic since they are unbelievably easy to make.

I drizzled some orange honey on top for a little extra somethin-somethin but I also think these would make great jam sandwich cookies.

Happy shortbreading my classy friends!

Pistachio Shortbread Cookies

Adapted from the Santa Monica Farmers Market Cookbook

1/2 cup roasted and unsalted pistachios
1 cup flour
1/2 tsp salt
1/2 cup unsalted butter (room temp)
1/2 cup powdered sugar
1/4 cup pistachio meal
1 egg, lightly beaten
2 tbs honey

Preheat oven to 350 degrees. Set aside a good 24 whole pistachios and finely chop the rest. Sift together flour, salt and set aside. Cream together the butter and powdered sugar on high speed untel blended. add the pistachio meal and beat until creamy. On low speed add the flour mixture.

Scrape dough onto parchment paper and shape into a log about 8.5″ long (like a sushi roll). Make sure there are no cracks in the dough. Brush all sides with the egg. Roll the dough in the chopped pistachios and chill for at least an hour.

Take the dough out of the fridge and let sit for 10-20 mins before slicing into 3/8″ rounds. Place on an ungreased baking sheet 1″ apart and press one pistachio in the center of each cookie. Bake for 16 mins or until cookies are slightly golden and puffed. Let cool and drizzle with honey to your hearts content.