Recipe

Pista Kulfi Snowflake Cookies – Pistachio Shortbread Recipe

Prep: 
15 mins
Cook: 
10 mins

Ingredients

Kulfi Cookies:

Butter - 1 cup (softened)

Sugar - 1 cup

Egg - 1 qty

All Purpose Flour - 3 1/4 cups (+ more as needed for rolling & cutting)

Pistachios - 3/4 cup (crushed)

Baking Powder - 2 tsp

Cardamom Powder - 1/2 tsp

Saffron - 10-15 stands (crushed)

Vanilla Extract - 1 tsp

Frosting:

Butter - 1/2 cup (softened)

Powdered Sugar - 3 cups

Milk - 4 tbsp

Vanilla Extract - 1 tsp

These Pista Kulfi Shortbread Cookies are perfect to enjoy by the fire with a warm cup of chai on a cold winter day. Made with cardamom and pistachios, this Indian twist on the American classic shortbread cookie is a pleasant (and delicious) surprise. Cut out shapes (like a snowflake for example) with cookie cutters to create fun and festive shapes to decorate.

Watch our recipe video for step by step instructions on how to make Pista Kulfi Snowflake Cookies. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Pistachio Shortbread Cookies calories and nutrition information, see the recipe card below. We also have an option to view our pista kulfi cookies recipe in hindi!

Instructions

How to make the Kulfi Cookie Dough:

1) Preheat the oven to 350°.

2) In a stand mixer or large mixing bowl, mix together 1 cup softened butter and 1 cup of sugar for 3 minutes.

3) Scrape down the sides of the bowl and add in 1 egg, 1 tsp vanilla extract, 1/2 tsp cardamom powder, and 10-15 stands of crushed saffron. Mix until combined.

4) Next, add 2 1/4 cups flour, 2 tsp baking powder, and 3/4 cup crushed pistachios to the bowl.

5) Mix slowly at first, gradually getting faster until the dough comes together.

PRO TIP: Add a little more flour if needed to get the dough to a soft, workable consistency.

6) Turn the dough out onto a floured surface. Use a rolling pin and roll until it is about 1/4 inch thick.

7) Use cookie cutters to cut out fun and festive shapes! Transfer the cookies to a parchment paper lined cookie sheet.

8) Refrigerate cookies for 15-20 mins.

9) Bake at 350° for 8-10 minutes or until the centers are puffy and no longer glossy.

Pista Kulfi Shortbread Cookie Frosting:

1) In a mixing bowl/stand mixer, add 1/2 cup softened butter, 3 cups powdered sugar, 4 Tbsp milk and 1 tsp vanilla extract. Mix until it is thoroughly combined and the frosting is light and fluffy.

PRO TIP: You can add more powdered sugar or milk to get the frosting to your desired consistency.

2) Pipe the frosting onto the cookies and decorate with sprinkles or sugar for a festive touch!

These Pista Kulfi Shortbread Cookies are perfect to enjoy by the fire with a warm cup of chai on a cold winter day. Made with cardamom and pistachios, this Indian twist on the American classic shortbread cookie is a pleasant (and delicious) surprise. Cut out shapes (like a snowflake for example) with cookie cutters to create fun and festive shapes to decorate.

Watch our recipe video for step by step instructions on how to make Pista Kulfi Snowflake Cookies. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Pistachio Shortbread Cookies calories and nutrition information, see the recipe card below. We also have an option to view our pista kulfi cookies recipe in hindi!

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