July 27, 2017
Scent-Inspired Recipes: Pistachio Grapefruit Cookies By Kendra Aronson
Our San Luis Obispo friend Kendra Aronson is making it impossible to get sweets off our mind. She’s put together a couple recipes inspired by two favorite scents from our line, No. 10: Sweet Grapefruit and No. 25: Nightshade sure to get your stomach grumbling.
With a knack for delicious and unique recipes, she came up with a couple just for us! The first recipe we're sharing is for Pistachio Shortbread cookies with Grapefruit Infused Glaze, inspired by fruity, zesty scent No. 10: Sweet Grapefruit. For Kendra's No. 25: Nightshade-inspired recipe, click here!
PISTACHIO SHORTBREAD COOKIES WITH GRAPEFRUIT INFUSED GLAZE, INSPIRED BY NO. 10: SWEET GRAPEFRUIT
What You Need
For the cookies:
2 sticks butter, room temperature
½ cup cane sugar
1 teaspoon salt
1 teaspoon vanilla paste
Zest of 1 grapefruit
2 cups all-purpose flour
½ cup ground pistachios
Cookie recipe from The San Luis Obispo Farmers’ Market Cookbook.
For the glaze:
2 cups powdered sugar
⅓ cup grapefruit juice, fresh squeezed
2 tablespoons grapefruit zest
Ground pistachios for garnish
Glaze recipe adapted from The San Luis Obispo Farmers’ Market Cookbook.
How to Make ‘Em
Cookies:
In a standup mixer, cream the butter.
Add sugar and continue mixing until pillowy and fluffy.
Add salt, vanilla paste, and grapefruit zest, mix together for 30 seconds.
Combine flour and ground pistachios into a small bowl.
Mix into the standup mixer in 2 additions until just combined—do not overmix.
Turn shortbread dough onto a work surface, pat it into a disk.
Wrap and place in fridge to chill for 30 minutes.
Preheat oven to 325°F.
Lightly flour work surface.
Remove dough from the fridge—cover in parchment paper to make rolling easier.
Roll the dough out to ½ inch thick.
Cut shortbread using a cookie cutter of your choice.
Place on parchment-lined sheets pans.
Bake for approximately 20 minutes.
Remove from sheet pan, let cool before glazing.
Glaze:
Add powdered sugar to a bowl.
Whisk in grapefruit juice and grapefruit zest until smooth.
Use an offset spatula to spread glaze—or carefully manually dunk your cookies.
Sprinkle with pistachios and let sit for a few minutes to set.
Kendra Aronson is all about food -- she writes about it, styles it, and photographs it (right before tasting it, which might be the best part). She’s the author of The San Luis Obispo Farmers' Market Cookbook, where she celebrates farm-to-table goodness and makes you want to sprint-not-run to your city’s closest produce stand. A long-time fan of P.F. Candle Co., shopping her favorite scents from SLO’s Len Collective, we met Kendra this past March at the Girlboss Rally in Downtown LA and came together to bring scent to life -- the edible way.
Keep up with Kendra on Instagram and on her website. Be sure to pick up your copy of the SLO Farmers' Market Cookbook!
With a knack for delicious and unique recipes, she came up with a couple just for us! The first recipe we're sharing is for Pistachio Shortbread cookies with Grapefruit Infused Glaze, inspired by fruity, zesty scent No. 10: Sweet Grapefruit. For Kendra's No. 25: Nightshade-inspired recipe, click here!
PISTACHIO SHORTBREAD COOKIES WITH GRAPEFRUIT INFUSED GLAZE, INSPIRED BY NO. 10: SWEET GRAPEFRUIT
What You Need
For the cookies:
2 sticks butter, room temperature
½ cup cane sugar
1 teaspoon salt
1 teaspoon vanilla paste
Zest of 1 grapefruit
2 cups all-purpose flour
½ cup ground pistachios
Cookie recipe from The San Luis Obispo Farmers’ Market Cookbook.
For the glaze:
2 cups powdered sugar
⅓ cup grapefruit juice, fresh squeezed
2 tablespoons grapefruit zest
Ground pistachios for garnish
Glaze recipe adapted from The San Luis Obispo Farmers’ Market Cookbook.
How to Make ‘Em
Cookies:
In a standup mixer, cream the butter.
Add sugar and continue mixing until pillowy and fluffy.
Add salt, vanilla paste, and grapefruit zest, mix together for 30 seconds.
Combine flour and ground pistachios into a small bowl.
Mix into the standup mixer in 2 additions until just combined—do not overmix.
Turn shortbread dough onto a work surface, pat it into a disk.
Wrap and place in fridge to chill for 30 minutes.
Preheat oven to 325°F.
Lightly flour work surface.
Remove dough from the fridge—cover in parchment paper to make rolling easier.
Roll the dough out to ½ inch thick.
Cut shortbread using a cookie cutter of your choice.
Place on parchment-lined sheets pans.
Bake for approximately 20 minutes.
Remove from sheet pan, let cool before glazing.
Glaze:
Add powdered sugar to a bowl.
Whisk in grapefruit juice and grapefruit zest until smooth.
Use an offset spatula to spread glaze—or carefully manually dunk your cookies.
Sprinkle with pistachios and let sit for a few minutes to set.
Kendra Aronson is all about food -- she writes about it, styles it, and photographs it (right before tasting it, which might be the best part). She’s the author of The San Luis Obispo Farmers' Market Cookbook, where she celebrates farm-to-table goodness and makes you want to sprint-not-run to your city’s closest produce stand. A long-time fan of P.F. Candle Co., shopping her favorite scents from SLO’s Len Collective, we met Kendra this past March at the Girlboss Rally in Downtown LA and came together to bring scent to life -- the edible way.
Keep up with Kendra on Instagram and on her website. Be sure to pick up your copy of the SLO Farmers' Market Cookbook!