Valentine’s Day is upon us, and aside from offering an opportunity to express romantic love, it’s also an ideal time to break out those heart-shaped cake pans and cookie molds that have been gathering dust throughout the year. There’s something about the heart shape
that makes a sweet taste so much better, c’est pas vrai? This year I decided to make a simple, delicious pistachio shortbread cookie and, because chocolate is the favored flavor for Valentine’s Day, dipped them in a little tempered dark chocolate. The recipe for this
cookie comes from my old friend Chris Broberg (old relating not to his age, to clarify, but the duration of our acquaintance), the super-talented pastry chef of the Four Seasons restaurant in NYC. It’s a classic shortbread cookie made with ground pistachios, but you can
certainly substitute almonds or hazelnuts for the pistachios, if you like. The nice thing about this dough is that it doesn’t require chilling before you roll it out, so you can spring into action, rolling, cutting and baking, right after the dough comes together in the
mixer. So you can show your love without spending all day on it. I know, I don’t sound very romantic, but I actually am – the proof is that I still cry at the end of Wuthering Heights, even though I’ve probably seen it 25 times. Happy Valentine’s Day, my friends! ♥♥♥
