Pistachio Shortbread Cookies

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar, plus
• 2 tablespoons powdered sugar
• 1/2 teaspoon salt
• 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup natural unsalted pistachios, lightly toasted, chopped
• 1 large egg yolk
• 3/4 teaspoon vanilla extract

Recipe

• 1 mix flour, powdered sugar, and saslt in processor. add butter, pistachios, egg yolk, and vanilla.
• 2 using on and off turns, mix until moist ball forms. transfer dough to work surface. divide dough in half. form each half into 8 x 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). wrap logs in plastic, refrigerate until firm, about 4 hours. can be made 5 days ahead, keep chilled.
• 3 preheat oven to 325 degrees.
• 4 slice logs into 1/4" rounds, rolling log every few slices to retain round shape. place rounds on ungreased baking sheets, spacing 1" apart.
• 5 bake shortbreads until barely golden, about 18 minutes. cool shortbread on baking sheets.
• 6 store in airthight container at room temperature.