RECIPES
Pistachio-Topped Shortbread
by Livestrong_Recipes | Dec 9, 2016
- PREP
- 12 m
- COOK
- 10 m
- TOTAL
- 22 m
These star-shaped shortbread cookies feature a unique ingredient: tofu glaze. After you’ve made the dough, simply roll it out and cut with cookie cutters. Bake the cookies, then top them with the tofu mixture. Finally, sprinkle the cookies with crushed pistachios for crunch.
INGREDIENTS
SERVES 18
- 1 cup Rice Flour
- 1 cup Organic Whole Wheat Pastry Flour
- 1 cup Perfect Pastry Flour Blend
- 1/2 tsp Sea Salt
- 1 tsp Baking Powder, Aluminum-Free
- 1/2 cup Vegetable Oil
- 18 tbsp Raw Honey
- 1 tbsp Pure Vanilla Extract
- 7 oz Firm Tofu
- 3 tbsp Earth Balance Buttery Spread
- 2 tbsp Shelled Pistachios
DIRECTIONS
1
Preheat oven to 350 degrees Fahrenheit.
2
Measure the flour by spooning the flour into the measuring cup.
3
Mix the flours, baking powder and salt in a mixing bowl.
4
Mix the oil, 2/3 cups honey and 2 teaspoons of vanilla in another bowl.
5
Add the wet ingredients to the dry ingredients, and mix until the dry ingredients are moistened. Don’t worry if it is a little crumbly.
6
Roll out the dough between sheets of parchment paper until ¼” thick.
7
Cut with cookie cutters and place onto parchment lined cookie sheets.
8
Bake for 8 to 10 minutes or until brown.
9
While the cookies are baking, blend the tofu, Earth Balance and remaining honey and vanilla in a blender.
10
Top each cookie with a dollop of the tofu mixture, and sprinkle with crushed pistachios.
11
PC: Susan Marque
