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Pistachio Biscuits

Source of Recipe


From "Entertaining Simple" by Matthew Mead



List of Ingredients



• ½ cup (1 stick) unsalted butter, softened
  
• ¾ cup sugar
  
• 1 large egg
  
• 1 Tbsp vanilla extract
  
• ¾ cup all-purpose flour
  
• 1 tsp baking powder
  
• ½ cup coarsely chopped pistachios
  






Instructions



1. In a medium bowl, beat butter and sugar with an electric mixer on high speed until creamy. Add the egg and continue beating until combined. Add the vanilla extract and stir until smooth. Sift the flour with the baking powder; fold into the butter with the pistachios to form a stiff dough.
   
   
2. Turn the dough out onto a generously floured board and knead for 30 seconds. Divide the dough in half and shape into two logs, each 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate 30 minutes.
   
   
3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
   Using a sharp chef's knife, slice the logs of dough into ½-inch-thick slices and place on the prepared baking sheet. Bake for eight to 10 minutes, until the cookies are golden brown. Using a metal spatula, transfer the cookies to a wire rack to cool.
   
   Makes 24 cookies.