Pistachio Shortbread
By: Anonymous
Published: Saturday, February 13, 2010 - 3:23am

Ingredients




cup shelled pistachios
cup fine sanding sugar
cup all-purpose flour plus more
12 tablespoons unsalted butter chilled
cup granulated sugar
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.