Pistachio Date Short Breads

1/4 finely chopped pistachios
1/2 cup dried dates (ca. 10-12 dates), depitted and roughly chopped

1/4 cup butter
1 teaspoon vanilla extract
1 egg

3/4 cup whole wheat flour

Yields 15-20 cookies
In a food processor, combine butter and dried dates until it becomes a creamy paste. Add egg and vanilla extract. Beat until incorporated. Add the flour and still until it becomes a smooth batter. Stir in half of the chopped pistachios. Form a round log with a diameter of about 1 1/2 to 2 inches. Wrap tightly in plastic wrap. Keep in the fridge for an hour.

Preheat oven to 180C (350F). Lay out baking sheet with parchment paper.
Take the log out of the fridge and unwrap. Roll the log in the remaining pistachios. Cut 1/4-1/2 inch pieces off the log. If necessary, roll each cookie again in pistachios, then transfer to baking sheet.

Bake for 10-12 minutes, until edges are just beginning to brown. Let cool on wire racks.