And in fact, I did technically make a mistake in baking these cookies. I was reading it from another blog, which listed the sugar in a way that confused me, and instead of 3/4 cup of sugar, I only added 1/4 cup. I realized this while the dough logs were chilling, so I just made sure to be generous when rolling and sprinkling with additional sugar. Even so, these were not too sweet. One person commented on that, but not in a negative way. I think it turns out to be a really nice cookie that allows the mild flavor of the pistachios to shine through. The kind of cookie I imagine could be served at a tea party. Or in my case, a coffee klatch.
Recipe from Martha Stewart: Pistachio-Shortbread Sandwich Cookies
- Sugar: I used regular white sugar rather than confectioner's, and I only added 1/4 cup directly to the dough (you could always add 1/2 cup and split the difference between me and Martha). I then rolled the log of dough in another 1/4-1/2 cup of sugar, as well as sprinkling it on top of the sliced cookies before baking.