Pistachio Shortbread Cookies

Pistachio Shortbread Cookies Bon Appetit Aug. 2007

  • 1 1/2 cups all purpose flour
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup natural unsalted pistachios, lightly toasted, chopped
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours.

Can be made 5 days ahead; keep chilled.

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.

 Shortbread can be baked up to 4 days ahead. Store shortbread in airtight container at room temperature.

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