Strawberry Cereal No Bake Pie

This cookie was inspried by one of my favorite foodies, Molly Baz, and her lifestyle and cooking style of more is more! I wanted to make a delicious buttery cookie that was baked full of unexpected flavor. So the pistachio, curry, sesame, shortbread slice, and bake cookie was born!

Ingredients

• 113 grams or 8 tbsp room temp butter  (1 American stick)

• 60 grams of granulated sugar

• 125 grams of roasted salted pistachios  

• 150 grams of AP flour 

• 1.5 tsp vanilla paste or extract 

• 1/4 tsp curry powder

• 1/4 tsp paprika

• 1/2 tsp salt  

For the egg wash and outer sugar topping

• 1 egg white

• 25 grams of roasted salted pistachios

• 45 grams of raw sugar

• 1 tsp flakey salt

• 1 tsp toasted sesame seeds

• 1/8 tsp (1 dash) curry powder

• 1/8 tsp (1 dash) paprika

Method

• Add all the pistachios to a food processor (you can probably use a blender I’m just not sure how it will work with the butter) and pulse until you have a course sand-like texture.

• Remove 25 grams of pistachios to use for the coating and set aside.

• Add the rest of the dry shortbread ingredients (flour, spices, salt, and granulated sugar) and pulse to combine thoroughly. 

• Then add cubes of room-temperature butter and vanilla and pulse again until a dough starts to form and the mixture starts to stick together. 

• Remove from food processor and form into a dough ball.

• Once the dough has come together, begin to form a log. You can use parchment paper to roll it out.  

• Place the log in the freezer until solid (or use it at a later date).

• Meanwhile, create the coating in a shallow flat dish. Add the leftover pistachios, flakey salt, raw sugar, sesame, and spices, and combine.

• Prepare another dish with egg white wash by lightly beating it to loosen it up.

• Once the dough is solid slice the log in half if need be so it fits in your dredging dishes.

• Roll the dough in the egg wash then coat completely with the nut sugar mixture and pat it in so it sticks. Don’t leave any bald spots.

• Slice into desired cookie sizes, about 1/2 an inch thick, and place on a lined baking sheet. Sprinkle with leftover topping.

• Bake at 325 F for 16-18 minutes rotating sheet pan halfway through. 

• Remove and allow to cool before digging in!

Notes:

** If you do not have a food processor simply crush your pistachios in a bag, and mix the dough by hand with a spaula or in a food processor.