Wednesday, December 19, 2012

Pistachio Shortbread Cookies

I love shortbread cookies. Buttery and crisp. This recipe is so yummy and easy compared to many shortbread recipes. The best part is that one recipe makes almost 60 cookies! These cookies are seriously have been forewarned!

Mix flour, powdered sugar, and salt in a food processor.

Cut unsalted butter into 1/2-inch cubes. Add to the food processor.

Also add in the pistachios, egg yolk and vanilla.

Pulse until a moist ball forms. This is mixed, but not a ball. Keep pulsing!

Here we go! This is what we are looking for!

Divide the dough in half and form each dough half into an 8 x 1 1/4-inch log. Wrap in plastic and refrigerate until firm, about 4 hours.

Once firm, cut into 1/4-inch thick rounds and bake for 18 minutes in a 325 degree oven. These cookies stay fresh in an airtight container for up to 4 days.
Note you can freeze the dough once shaped into logs and simply cut and bake when you need some cookies. Or you can freeze the baked cookies. They seem to retain their flavor for up to 2 months in the freezer. 
Pistachio Shortbread Cookies
1 1/2 c.flour
1/2 c. plus 2 T. powdered sugar
1/2 t. salt
3/4 (1 1/2 sticks) chilled unsalted butter
1/2 c. unsalted roasted pistachios
1 large egg yolk
3/4 t. vanilla extract
Mix flour, powdered sugar, and salt in a food processor. Cut butter into 1/2-inch cubes. 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 8x1 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.
Preheat oven to 325 degrees. 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.

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