Pistachio Shortbread

Ingredients

cup shelled pistachios
cup fine sanding sugar
cup all-purpose flour plus more
12 tablespoons unsalted butter chilled
teaspoon pure vanilla extract
teaspoon salt
2 lrgs egg yolks
1 lrg egg white

Preparation

1
In a bowl of a food processor fitted with a metal blade, grind pistachios until fine but not powdery. Divide ground pistachios equally between the sanding sugar and flour; set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add the yolks one at a time, and beat until evenly combined. Add the flour and pistachio mixture, and mix until just combined. Remove the dough, and form into a 4- by 6-inch rectangle; wrap in plastic, and chill for 1 hour.
3
Heat oven to 350 degrees. Line two baking sheets with Silpats, and set aside. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Brush the dough with the egg white to moisten. Cover evenly with the pistachio-sanding sugar mixture. Lightly press the mixture into the dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
4
Bake until the edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.
5
This recipe yields about 48 cookies.

Tools

.

Yield:

10.0 servings

Added:

Saturday, February 13, 2010 - 3:23am

Creator:

Anonymous

Related Cooking Videos