Ingredients for Pistachio And Poppy Seed Slices
- Shortening
- Butter
- Sugar
- Brown Sugar
- Baking Soda
- ½ teaspoon salt
- Nutmeg
- Egg
- 2 tablespoons milk
- Lime Peel
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons poppy seeds, plus 2 tablespoons for rolling
- ½ cup shelled pistachios, plus ¼ cup chopped pistachios for rolling
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How to Make Pistachio And Poppy Seed Slices
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 2 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream, and 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Mix until just combined.
- Stir in ½ cup shelled pistachios and 2 tablespoons poppy seeds.
- Divide the dough in half, shape each half into a 7-inch log, and wrap in plastic wrap.
- Refrigerate overnight (or for at least 2 hours).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Unwrap the dough logs and brush each with 2 tablespoons of milk. Roll in 2 tablespoons of poppy seeds and 1/4 cup of chopped pistachios. Cut into ¼-inch thick slices.
- Place slices 1 inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden. Watch closely to prevent burning.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
23g
Carbs
8g
