Pistachio Shortbread with Orange Blossom Glaze

Pistachio Shortbread with Orange Blossom Glaze

2 sticks unsalted butter, soft

3/4 cup confectioners’ sugar

3/4 teaspoon fine salt

2 1/3 cups all-purpose flour

1 cup chopped pistachios

Using the paddle attachment on a stand mixer combine the butter, sugar and salt mixing until smooth. Add flour and mix until dough forms. Mix in chopped pistachios. Shape the shortbread dough into logs and wrap tightly in plastic. Place in freezer until firm.

Preheat oven to 350*

Cut dough into 1/4-inch slices and place on parchment-lined baking sheets. Bake about 12 minutes until cookies are just done. Slide the parchment paper onto wire racks and cool.

 

Orange Blossom Glaze

1 ½ cups confectioners’ sugar

Zest of one orange

Juice of 1 ½  oranges

½ teaspoon orange blossom water

1 teaspoon orange liqueur

Combine all ingredients in a medium bowl and whisk until smooth. Dip half the cookie in the glaze and place on wire racks and let set.

French Butter, local Sauerkraut and nut butters

San Francisco is considered one of the Foodie capitols of the world and yet I feel more and more people just aren’t cooking. The influx of tech businesses have brought in a host of young people – who I believe ate their last meal at their mothers table before arriving in SF. So it’s no surprise to me that when I shop at Whole Foods – it’s the prepared food department that is so busy. We live in a city filled with so many great restaurants. Most restaurants have no room for you at their tables, food trucks, and phone apps that get you meals delivered within an hour. So, when shopping I take our local food shops to heart and support the love they bring to their shelves. In my neighborhood I have access to the Heart of the City Farmers Market, Real Foods, Whole Foods and Belcampo Meat Company – all which I frequent regularly.

When I am in the Mission I always stop at Rainbow Grocery on Folsom – which I have been a customer of since the 80’s at their 15th Street location. It’s Rainbow where I always find things a true cook falls in love with. Things that are made by people that care about what they produce. Last week I picked up these awesome items.

Wild West Ferments – Signature Sauerkraut / Great tasting kraut with coriander and cumin.

Santa Barbara Pistachio Company – Pistachio Flour / I can’t wait to bake a cake with this!

Riverview Orchard – Almond Hazelnut Butter / I think the two ingredients say it all!

Rodolphe Le Meunier – Beurre de Baratte / This great heavily salted rich butter almost tastes like cheese.