Pistachio Shortbread cookies are rich and buttery, perfect with a bowl of ice cream
Cook Time:10 minutes
Total Time:10 minutes
Yield:3 dozen 1x
1 cup unsalted, shelled pistachios
11/4 cups flour
3/4 cup sugar
1/2 cup butter, chilled and cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon vanilla
Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not over process).
Transfer dough onto plastic wrap and form into a 2 inch log and refrigerate for about an hour, until firm. Take out and slice into 1/4 inch slices and place on parchment lined baking sheet.
Bake at 350º 10-12 minutes until golden brown. Transfer to wire racks and let cool. Makes about 3 dozen.
Slightly adapted from Bon Appetit May 2013
Watch these closely, you don’t want to overcook them.