8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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Sun 12 to 5 pm
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Are there any puns in chocolate-pistachio shortbread? If anyone can come up with a play on words, it’s Ruth Sparrow, the Kitchen Conservatory director of puns and clever titles. Ruth schedules the cooking classes and writes our quarterly newsletter while dreaming up titles like “Honey, I Blue Up the Kitchen”, “Just Dough It”, and “Peach on Earth.” How does her brain work? When not using her iPhone, Ruth bakes to satisfy her unquenchable desire for dessert. Stop by Kitchen Conservatory this week to taste her favorite shortbread cookies.

Chocolate-Pistachio Shortbread

1 1/4 cups flour
1/2 cup cocoa powder, preferably Valrhona cocoa powder
1/4 cups cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, at room temperature
1/4 cup light brown sugar
1/2 cup sugar
1/2 cup finely ground pistachios

Sift together flour, cocoa powder, cornstarch, salt, and cinnamon. Beat butter, brown sugar, and sugar together in a stand mixer until the mixture is very smooth, about 3 minutes. Reduce speed to low and add the dry ingredients, only until  just incorporated. Do not overmix. Stir in the pistachios. On a pastry rollmat, roll out the dough to 1/4-inch thick. Refrigerate for at least 2 hours. Line two cookie sheets with baking liners. Cut dough into 1-inch squares, transfer to baking sheets, and prick each square twice with a fork. In a 350-degree oven, bake the shortbread for 18-20 minutes. Cool on a rack.