It’s December. Christmas is just around the corner…and my birthday is too. From Christmas parties to birthday lunches, there will be ample opportunities to celebrate. And I’m sure I’ll bake my fair share of pies, cakes, and cookies. Plenty of Christmas cookies. Because there’s nothing quite like pulling a fresh batch from your oven, packaging them up for family and friends, and then delivering them on a crisp winter afternoon.
But now that Lucy is walking and talking and getting into almost everything, I’ve been trying to find ways to make Christmas cookies that are a bit more wholesome. I don’t want her to restrict her from Christmas sweets, but I want to be mindful that sugar isn’t the best thing for little (or big) bodies to process on a regular basis. So I took one of my favorite recipes (a classic shortbread) and subbed coconut sugar for cane sugar. Coconut sugar is much lower on the glycemic index (and it’s actually nutrient dense with vitamins and minerals). Lulu joined me in the kitchen, and we whipped up a batch of pistachio shortbread cookies in under an hour. The smell of roasting nuts and butter filled our house, and we eagerly waited for the kitchen timer to chime.
I hope you enjoy these as much as we did. Due to the coconut sugar, they’re much darker than their traditional counterparts. But along with the added color comes a deep and rich flavor that just can’t be beat. Add the crunch of pistachios, and these cookies might just become holiday favorites. Lulu had one this afternoon (and would have easily gone back for seconds or thirds had I not distracted her with a new book).
3 sticks butter (1 1/2 cups) room temperature
1 cup coconut sugar
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup shelled pistachios, finely chopped
Beat together butter and coconut sugar until creamy. About 3 minutes using a stand mixer. In a large bowl, whisk together all-purpose flour and salt. Gradually mix dry ingredients into butter-sugar mixture. Stir until dough begins to clump together. Fold in 3/4 cup pistachios. Press into two flat discs, wrap with plastic wrap, and allow to chill for 30 minutes. Meanwhile, lightly flour a work surface and preheat oven to 350 F.
After dough has chilled, roll out each disk on floured surface to 1/2 inch thickness. Using a cookie cutter of your choice, cut out rounds and arrange on a parchment-paper lined baking sheet (these cookies do no spread so feel free to space them closer together than other cookies). If desired, sprinkle with remaining chopped pistachios. Bake in preheated oven for 15 minutes or until golden brown.
I can’t believe how big Lulu is getting!! Her hair is so long! And these look like the perfect treat for a little one (or a “big one” like me)!
Mmm, how scrumptious! I love dark shortbread with all those rich caramel flavors. 🙂
Very interesting…. I’ve been finding recipes using coconut sugar everywhere, and of course, it’s one more thing to bring home when I go to the grocery store… 😉
Loved the first photo with the cute little fingers…..
What a great idea. I think we might actually make cookies for Santa this year.
These sound so delicious! You have to love any cookie that includes three whole sticks of butter. 🙂 I’ve never baked with coconut sugar before — must keep an eye out! And happy early birthday too!
While I’m normally not a shortbread girl, I just had to pin this when I read “coconut sugar” and pistachios”. So intriguing and they sound just delicious.
As always, I love the photos and stories you share, Monet. Happy December!
mmmm I really need to try out coconut sugar! You always do the best job of making things delicious AND wholesome!
Agreed – this is my absolute favorite time of the year to be in the kitchen baking! Love the sound of these cookies Monet! And Lucy is adorable as always 🙂
I love these cookies — so simple but so delicious! Hope you have a wonderful birthday month, and Lucy is more and more adorable every time I see her!
Happy birthday!! It’s lovely to have a birthday close to Christmas … so long as it’s not too close because then you can get your special day sort of swallowed up by Christmas (my husband knows all about that!)
These cookies look just wonderful. I actually love that they’re a little darker than usual, and it’s great to know that they are a little healthier, too. Beautiful!
These Pistachio Shortbread Cookies look great. Thanks for sharing them with us.
I LOVE making pistachio cookies, though I wouldn’t call the ones I’ve made shortbread… which is a shame because shortbread is the best (YAY BUTTER!!!)
Hope you are gearing up for a wonderful holiday and birthday. I’m sure Ryan will be doing something special for you. 🙂
Lucy is such a doll! She doesn’t have any complaints about your healthier cookies and neither would I! So pretty topped with pistachios. I know you’re going to have a wonderful Christmas with your sweet, busy girl. xo
that first photo is priceless! thinking of you, xx (big hugs to Lulu)