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Shortbread: Pistachio Shortbread

Source of Recipe

From "The International Cookie Cookbook" by Nancy Baggett


List of Ingredients

1/2 cup shelled natural unsalted pistachios

1/2 cup plus 1 tsp granulated sugar, divided

1 large egg yolk

1 tsp vanilla extract

3/4 cup cold unsalted butter, cut into small pieces

1-1/2 cups flour

1/4 tsp salt




Recipe

Spread the pistachios in a baking pan and toast in a preheated 350º F oven, stirring occasionally, 8 to 10 minutes, until just starting to brown. Remove from the oven and cool completely. Set aside about 1-1/2 tablespoons.


Combine the remaining pistachios and 1/2 cup sugar in a food processor fitted with a steel blade. Process until the pistachios are as fine as possible. Add the egg yolk and vanilla and process until blended. Add the butter and continue processing until well combined. Add the flour and salt; process just until incorporated. (If the dough seems too soft, add a few more tablespoons of flour.)


Divide the dough in half. Roll out each portion between waxed paper, flouring lightly, to a generous 1/8-inch thickness, checking the undersides and smoothing out any creases that form. Slide the dough sheets onto a baking sheet and refrigerate at least 20 minutes, or until the dough is firm. (The dough can also be prepared a day in advance and held in refrigeration. Remove about 10 minutes before cutting.)


Remove one dough sheet at a time from refrigerator. Turn dough over, peel off the bottom sheet of waxed paper, and replace it loosely. Turn the dough right side up and remove and discard the top sheet of waxed paper. Using about a 2-inch round cutter, cut out the cookies. Transfer to greased baking sheets, spacing about 1-1/4 inches apart. Gather and re-roll the dough scraps between sheets of waxed paper and continue cutting; refrigerate the dough if necessary.


Finely chop the reserved 1-1/2 tablespoons pistachios and combine with 1 teaspoon granulated sugar. Sprinkle a little of the mixture on each cookie. Pat down slightly with your hand. Bake in a preheated 350º F oven about 10 to 12 minutes, until golden. Let cool a few minutes before removing from the baking sheets to wire racks to cool.

Makes about 30 cookies.