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Pistachio Shortbread

Source of Recipe


Bon Appétit, August 2007



List of Ingredients



• 1½ cups all-purpose flour
  
• ½ cup plus 2 Tbsp powdered sugar
  
• ½ tsp salt
  
• ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
  
• ½ cup natural unsalted pistachios, lightly toasted, chopped
  
• 1 large egg yolk
  
• ¾ tsp vanilla extract
  






Instructions



1. Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk and vanilla. Using on/off turns, mix until moist ball forms.
   
   
2. Transfer dough to work surface. Divide dough in half. Form each dough half into 8- x 1¼-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. (Do Ahead: Can be made 5 days ahead; keep chilled.)
   
   
3. Preheat oven to 325° F.
   Slice logs into ¼-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. (Do Ahead: Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.)
   
   Makes about 60.
   
   






Final Comments


This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests.