Pistachio Shortbread

1. Take 3 tablespoons of pistachio and keep aside.

2. chop the remaining nuts.

3. Cream together butter or ghee and sugar until fluffy.

4. Add in vanilla.

5. Stir together semolina and flour.

6. Mix flour mixture into the ghee mixture and stir until a firm paste is formed.

7. Add chopped nuts and mix well.

8. Knead lightly and make balls.

9. Place a whole nut in the center of each ball.

10. Slightly flatten the balls.

11. Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes.

12. Cool on wire rack then store in airtight container.

13. Make 11/2 dozen cookies or it may depends on the size you make.

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Nutrient	Quantity
Total fats	906.5577 g
Protein	368.8776 g
Carbohydrates	496.4843 g
Energy	10910.1 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.8261 g
Water	175.7813 g
Aspartic acid	31.492 g
Calcium, Ca	7833.8625 mg
Lutein + zeaxanthin	2678.0175 g
Fiber, total dietary	177.1785 g
Fatty acids, total saturated 22:0	0.0369 g
Carotene, beta	281.3625 g
Niacin	109.4992 mg
Vitamin A, RAE	122.985 g
Arginine	49.5066 g
Riboflavin	9.5526 mg
Fatty acids, total saturated 20:1	1.2881 g
Glutamic acid	75.4628 g
Stigmasterol	4.6125 mg
Sodium, Na	1434.9225 mg
Fatty acids, total saturated 16:1 undifferentiated	3.0711 g
Total lipid (fat)	906.5577 g
Manganese, Mn	27.333 mg
Fructose	0.2214 g
Proline	15.4993 g
Fatty acids, total saturated 16:0	82.248 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	12.9989 g
Sucrose	6.3376 g
Choline, total	97.5 mg
Sugars, total	7.0664 g
Serine	18.6616 g
Fatty acids, total saturated 10:0	0.0037 g
Fatty acids, total saturated 18:0	36.8355 g
Fatty acids, total saturated 20:4 undifferentiated	0.078 g
Vitamin B-6	4.4302 mg
Selenium, Se	31.6575 g
Ash	94.5583 g
Fatty acids, total saturated 18:1 undifferentiated	343.1723 g
Pantothenic acid	12.9717 mg
Phenylalanine	17.9994 g
Beta-sitosterol	182.655 mg
Copper, Cu	30.6982 mg
Thiamin	24.0766 mg
Retinol	45 g
Methionine	10.9161 g
Iron, Fe	50.8962 mg
Carbohydrate, by difference	496.4843 g
Phosphorus, P	14258.025 mg
Folate, total	1833.5475 g
Tocopherol, gamma	18.8282 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0345 g
Alanine	17.6556 g
Cholesterol	75 mg
Valine	19.0622 g
Fatty acids, total saturated 18:2 undifferentiated	384.8204 g
Glycine	22.8908 g
Carotene, alpha	9.225 g
Glucose (dextrose)	0.2952 g
Fatty acids, total saturated 14:0	2.1805 g
Zinc, Zn	87.0495 mg
Isoleucine	14.6339 g
Maltose	0.1568 g
Tocopherol, delta	0.738 mg
Fatty acids, total polyunsaturated	392.2226 g
Tocotrienol, gamma	1.5406 mg
Leucine	26.0317 g
Vitamin A, IU	1832.01 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.018 g
Folate, DFE	1833.5475 g
Tryptophan	7.2515 g
Vitamin C, total ascorbic acid	5.166 mg
Phytosterols	197.415 mg
Fatty acids, total saturated 20:0	0.0424 g
Fatty acids, total saturated 6:0	0.0111 g
Campesterol	9.225 mg
Starch	1.5406 g
Tyrosine	13.8976 g
Vitamin B-12	1.5 g
Vitamin K (phylloquinone)	0.15 g
Fatty acids, total saturated	126.6357 g
Histidine	9.9043 g
Fatty acids, total monounsaturated	347.8726 g
Threonine	13.933 g
Folate, food	1833.5475 g
Fatty acids, total polyunsaturated 17:0	0.0083 g
Vitamin E (alpha-tocopherol)	3.3884 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0495 g
Magnesium, Mg	1869.6225 mg
Lysine	11.3278 g
Potassium, K	8742.5625 mg
Cystine	6.7494 g
Fluoride, F	3.1365 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	120	10260	471.42	864
Vanilla essence	0.5 teaspoon	133.5	0	0.75
fine semolina	50	133.5	0	0.75
purpose flour	150 g	133.5	0	0.75
pistachio nut	0.75 cup	516.6	25.0643	41.8077
caster sugar	85	133.5	0	0.75